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
Scale
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.
