If you are craving a dish that perfectly marries golden, crispy textures with a rich, creamy sauce, look no further than this Escalope Savoyarde Recipe. This classic French-inspired meal takes simple, high-quality ingredients—tender chicken or veal cutlets, nutty Gruyère cheese, and a luscious cream sauce—and transforms them into a comforting, elegant experience. Every bite delivers a harmony of delicate crispiness and indulgent flavors that both beginners and seasoned cooks will adore.
Ingredients You’ll Need
The beauty of the Escalope Savoyarde Recipe lies in its straightforward ingredients, each playing a vital role in building the dish’s delightful flavor, texture, and visual appeal. From the crispiness of the breadcrumb crust to the velvety cheese sauce, every component is thoughtfully chosen.
- 4 boneless, skinless chicken breasts or veal cutlets: These are the tender base of the dish, perfect for pounding thin to maximize crispness.
- Salt and black pepper: Essential seasonings to enhance every layer of flavor.
- 1 cup all-purpose flour: Helps the coating adhere and creates a light crust.
- 2 large eggs, beaten: Acts as the glue between the flour and breadcrumbs.
- 1 cup breadcrumbs: Provides the crispy, golden exterior that’s key to an escalope.
- 1/2 cup grated Parmesan cheese: Adds a salty, umami punch to the breadcrumb mix.
- 2 tablespoons olive oil: For frying and infusing a subtle fruity richness.
- 2 tablespoons unsalted butter: Creates a deep, savory flavor during cooking.
- 1/2 cup dry white wine: Brings acidity and complexity to the sauce.
- 1/2 cup chicken broth: Adds body and nourishment to the creamy sauce.
- 1/2 cup heavy cream: The ingredient that rounds out and enriches the sauce’s texture.
- 1/2 cup shredded Gruyère cheese (or Emmental): Gives a nutty, melty finish to the sauce, signature to this Savoyarde style.
- 2 tablespoons chopped fresh parsley: For fresh, herby brightness and color in the final dish.
- Mashed potatoes or roasted vegetables: Ideal side options that soak up the luscious sauce beautifully.
- Lemon wedges: Optional garnish adding a zesty contrast to the richness.
How to Make Escalope Savoyarde Recipe
Step 1: Prepare the Escalope
Start by placing each chicken breast (or veal cutlet) between two sheets of plastic wrap. Gently pound them down to approximately 1/4 inch thickness—this step is crucial for ensuring an even cook and maximum tenderness. Once flattened, season generously with salt and black pepper on both sides. This initial seasoning helps build the base flavor that carries through the whole dish.
Step 2: Set Up Your Breading Station
Create three separate shallow dishes: one with flour, one with beaten eggs, and one with a combined mixture of breadcrumbs and grated Parmesan cheese. This setup is your breading station and allows you to easily coat each piece of chicken, building those layers for an irresistibly crispy finish.
Step 3: Bread the Chicken
Take each seasoned escalope and first dredge it lightly in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s completely coated. Finally, press the escalope firmly into the breadcrumb and Parmesan mixture, making sure the coating sticks well. This triple coating technique is what gives your dish that signature golden crust.
Step 4: Cook the Escalope
Heat the olive oil and unsalted butter together in a large skillet over medium heat—this combo gives you both flavor and a beautiful sear. When the fat starts to shimmer, carefully place the breaded chicken pieces into the pan. Cook each side for about 4 to 5 minutes until the crust is golden brown and the internal temperature reaches a safe 165°F. Once cooked, transfer them to a plate and keep warm while you make the sauce.
Step 5: Make the Savoyarde Sauce
Using the same skillet with those flavorful browned bits, pour in the dry white wine. Let it simmer gently, scraping the bottom of the pan to loosen all the tasty bits left behind from cooking. After a couple of minutes, add the chicken broth and continue simmering for another 2 to 3 minutes. Stir in the heavy cream and let the sauce thicken slightly, which should take around 3 to 4 minutes.
Step 6: Add the Cheese and Finish
Lower the heat and sprinkle the shredded Gruyère cheese into the cream sauce. Stir continuously until the cheese melts smoothly, creating an indulgently creamy and nutty sauce. Taste and season with salt and pepper as needed. Your sauce is now ready to crown those crispy escalopes.
Step 7: Plate and Garnish
Place the cooked escalopes on serving plates, spoon the luscious sauce generously over the top, and sprinkle with fresh chopped parsley for a pop of color and brightness. If you like, add a wedge of lemon on the side to eke out a citrusy zing against the richness.
How to Serve Escalope Savoyarde Recipe
Garnishes
Fresh parsley isn’t just about looks here—its vibrant herbal notes cut through the richness of the sauce beautifully, enhancing the overall flavor profile. A squeeze of lemon juice from the wedges offers a wonderful fresh contrast as well, brightening the palate.
Side Dishes
Classic pairings for the Escalope Savoyarde Recipe include creamy mashed potatoes or a medley of roasted vegetables. Both sides are perfect for soaking up the incredibly luscious, cheesy sauce and balancing the meal with comforting and wholesome textures.
Creative Ways to Present
For a more elegant presentation, try serving the escalopes atop a bed of wilted spinach or alongside a light green salad with a tangy vinaigrette. You can also transform this dish into a lovely family-style dinner by placing the escalopes on a large platter with sauce poured over and surrounded by sides, encouraging everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Escalope Savoyarde Recipe leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, giving you plenty of time to enjoy the delicious flavors again.
Freezing
While the sauce’s creamy texture is best fresh, you can freeze the breaded and cooked escalope pieces separately. Wrap them tightly in plastic wrap or foil and place in a freezer-safe container. They’ll keep well for up to 2 months. When ready to enjoy, thaw slowly in the refrigerator overnight.
Reheating
Reheat leftover escalope gently in a skillet over low to medium heat to maintain its crisp crust, covering loosely to avoid drying out. Warm the sauce separately and pour over just before serving for the best texture and flavor.
FAQs
Can I use veal instead of chicken for this Escalope Savoyarde Recipe?
Absolutely! Veal cutlets are traditional and work wonderfully here, offering a delicate, tender alternative to chicken. Just make sure to pound them evenly thin for the best results.
What can I substitute for Gruyère cheese if I can’t find it?
If Gruyère is unavailable, Emmental cheese is a great substitute, providing a similarly nutty and melty quality that complements the sauce perfectly.
Is it possible to make this recipe gluten-free?
Yes, simply swap the all-purpose flour and breadcrumbs for gluten-free alternatives. The breading will still yield a deliciously crispy coating, and the dish will remain just as flavorful.
How do I know when the chicken escalope is cooked through?
The best way is to use a meat thermometer to ensure the internal temperature reaches 165°F. Visually, the coating should be golden and crisp, and the meat should be firm and evenly opaque.
Can I prepare parts of this Escalope Savoyarde Recipe ahead of time?
You can bread the chicken up to a few hours ahead and keep it refrigerated until cooking. The sauce is best made fresh, but you can prepare the wine and broth mix in advance to save some time on cooking day.
Final Thoughts
Making the Escalope Savoyarde Recipe at home is like inviting a piece of cozy French tradition to your dinner table. The delightful crunch paired with that rich, cheesy sauce is simply irresistible. Whether it’s a weeknight treat or a special occasion, this dish impresses every time. So grab those ingredients, roll up your sleeves, and get ready to enjoy a wonderful taste of Savoyard comfort cuisine—you won’t regret it!
Print
Escalope Savoyarde Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: French
Description
Escalope Savoyarde is a comforting French dish featuring tender breaded chicken or veal cutlets cooked to golden perfection and smothered in a rich, creamy Gruyère cheese sauce made with white wine and cream. Perfectly paired with mashed potatoes or roasted vegetables, this recipe offers a delightful blend of crispy texture and smooth, flavorful sauce for an elegant yet homey meal.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (or veal cutlets)
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère cheese (or Emmental)
- 2 tablespoons chopped fresh parsley
- Mashed potatoes or roasted vegetables, for serving
- Lemon wedges, for garnish
Instructions
- Prepare the Escalope: Place chicken breasts between two sheets of plastic wrap and pound them until about 1/4 inch thick. Season both sides with salt and black pepper evenly.
- Set up the breading station: Arrange three separate bowls—one with flour, one with beaten eggs, and the third combining breadcrumbs with grated Parmesan cheese.
- Bread the chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat with the breadcrumb and Parmesan mixture, pressing gently to ensure the crumbs stick well.
- Cook the Escalope: Heat olive oil and butter together in a skillet over medium heat until shimmering and hot. Add the breaded chicken breasts carefully to avoid splatter.
- Sear the chicken: Cook the cutlets for 4 to 5 minutes on each side until they achieve a golden brown color and the internal temperature reaches 165°F (74°C). Remove from skillet and keep warm.
- Prepare the sauce: Using the same skillet, pour in the dry white wine and let it simmer, scraping up any browned bits left from the chicken to incorporate flavor.
- Add chicken broth: Pour in the chicken broth and continue to simmer the mixture for 2 to 3 minutes to reduce slightly.
- Incorporate cream: Stir in the heavy cream and cook for an additional 3 to 4 minutes until the sauce thickens slightly, becoming creamy and luscious.
- Add cheese: Fold the shredded Gruyère cheese into the sauce, stirring continuously until it has melted completely into a smooth, rich sauce. Adjust seasoning with salt and freshly ground black pepper to taste.
- Plate and garnish: Arrange the escalope on plates, spoon the warm cheese sauce generously over each cutlet, and sprinkle with chopped fresh parsley for color and flavor.
- Serve: Accompany the dish with creamy mashed potatoes or roasted vegetables, and add lemon wedges on the side for an optional citrusy brightness to finish.
Notes
- Chicken breasts can be substituted with veal cutlets for a more traditional French preparation.
- Use good-quality Gruyère or Emmental cheese for the authentic creamy cheese sauce flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftover sauce can be stored in the refrigerator for 2 days and gently reheated.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
