Instructions
Preparation of the Escalopes
- Preheating the oven: Preheat the oven to 180°C (350°F).
- Preparing the cutlets: Flatten the cutlets with a meat tenderizer. Season them with salt and pepper on both sides.
Assembly and Breading
- Assembly: Place a slice of raw ham on each escalope, then add a slice of reblochon.
- Folding: Fold the cutlets over to enclose the ham and cheese. Make sure the edges are tightly closed to prevent the cheese from escaping during cooking.
- Breading:
- Coat the escalopes in flour.
- Then dip them in the beaten eggs.
- Finally, coat them in breadcrumbs.
Cooking
- Pan Sear: In a skillet, melt butter over medium heat. Brown the cutlets on each side until golden brown.
- Baking: Transfer the cutlets to a baking dish and bake for 10-15 minutes, or until the cheese is melted and lightly browned.
Service
- Presentation: Serve these delicious Savoyard escalopes with sautéed potatoes, homemade mash or a green salad for a balanced meal.
Tips and Variations
- Cheese variation: If you don’t have reblochon, you can use comté or raclette for a different but equally tasty flavor.
- Accompaniment: For a lighter version, accompany the escalopes with a green salad with a light vinaigrette.
- Make ahead: You can prepare the cutlets up to the breading stage and keep them in the refrigerator for a few hours before cooking them.
Try this Savoyard escalope recipe and share your thoughts in the comments!
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