If you are searching for a cozy and indulgent dish to warm up your dinner table, the Escalope Savoyarde Recipe offers the perfect combination of crispy golden chicken, rich creamy sauce, and luscious melted cheese that will captivate your taste buds. This French-inspired classic blends simple ingredients into a symphony of textures and flavors, making it a favorite comfort food that’s as satisfying as it is elegant. Whether you’re cooking for family or friends, this recipe delivers that “wow” factor with every bite.
Ingredients You’ll Need
Gathering the essentials for the Escalope Savoyarde Recipe is straightforward, but each ingredient plays a key role in building the dish’s irresistible flavor and texture. From the tender chicken to the creamy Gruyère sauce, these components create harmony on your plate.
- 4 boneless, skinless chicken breasts (or veal cutlets): The tender base that becomes perfectly crisp after breading and frying.
- Salt and black pepper, to taste: Simple seasoning to enhance the natural flavors in every layer.
- 1 cup all-purpose flour: Helps create a light crust by drying the surface before breading.
- 2 large eggs, beaten: The binding agent to hold the coating firmly on the escalope.
- 1 cup breadcrumbs: Gives that essential crunch and texture contrast against the juicy chicken.
- 1/2 cup grated Parmesan cheese: Adds subtle nuttiness and depth to the breadcrumb coating.
- 2 tablespoons olive oil: Provides a fruity, smooth medium for an even browning.
- 2 tablespoons unsalted butter: Imparts richness and helps develop that golden crust.
- 1/2 cup dry white wine: Adds acidity and brightness to the sauce, balancing the richness.
- 1/2 cup chicken broth: Contributes savory depth and helps build the sauce base.
- 1/2 cup heavy cream: Creates a velvety sauce texture that luxuriously coats the escalope.
- 1/2 cup shredded Gruyère cheese (or Emmental): Melts beautifully, offering nutty, slightly sweet flavor.
- 2 tablespoons chopped fresh parsley: Adds a fresh pop of color and slight herbal brightness.
- Mashed potatoes or roasted vegetables: Perfect comforting sides to soak up every bit of sauce.
- Lemon wedges for garnish: Optional but highly recommended to add a zesty finish.
How to Make Escalope Savoyarde Recipe
Step 1: Prepare the Escalope
Start by placing your chicken breasts between two sheets of plastic wrap and gently pounding them until they are about a quarter inch thick. This not only ensures quick, even cooking but also tenderizes the meat. After that, season them generously with salt and black pepper to bring out their natural flavor right at the start.
Step 2: Set Up the Breading Station
The secret to a perfectly crispy crust is a well-organized breading station. Arrange three separate bowls: one with all-purpose flour, one with beaten eggs, and the last one mixing breadcrumbs with the grated Parmesan cheese. Each stage prepares the chicken to capture the next layer, ensuring a delightful crunch.
Step 3: Bread the Chicken
Take each chicken breast and dredge it first in the flour to coat lightly, then dip into the egg wash so the crumbs adhere properly. Finally, press it into the breadcrumb and Parmesan mixture until it is fully covered. This triple coating is what creates that irresistible golden crust.
Step 4: Cook the Escalope
Heat olive oil and butter in a skillet over medium heat, allowing the butter to melt completely. When the skillet is hot, carefully add your breaded escalope. Cook each side for about 4 to 5 minutes until the crust is golden brown and the internal temperature reaches a safe 165°F. Then remove them and keep warm while preparing the sauce.
Step 5: Make the Sauce
In the same skillet, pour in the dry white wine, letting it simmer while you scrape up the browned bits left behind by the chicken—this adds incredible depth. Then add chicken broth and let it reduce for a few minutes. Stir in heavy cream and cook gently until the sauce thickens slightly, about 3 to 4 minutes. Finally, fold in the shredded Gruyère cheese, stirring until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Serve It Up
Plate each escalope and generously spoon the luscious cheese sauce over the top. Sprinkle chopped fresh parsley for a burst of color and freshness. Your beautiful Escalope Savoyarde is nearly ready to be devoured.
How to Serve Escalope Savoyarde Recipe
Garnishes
A sprinkle of vibrant parsley brings a fresh herbal note, while lemon wedges on the side add a bright, zesty contrast that cuts through the richness. These simple touches elevate the dish and entice the senses before the first bite.
Side Dishes
To complement the rich flavors in the Escalope Savoyarde Recipe, classic mashed potatoes or a medley of roasted vegetables are ideal. Their comforting textures soak up the creamy sauce perfectly, rounding out the meal beautifully.
Creative Ways to Present
For an elegant dinner, arrange the escalope slices fanned out on a warmed plate, drizzle the Gruyère sauce with finesse, and garnish with edible flowers or microgreens. Serve alongside a small heap of herb-roasted baby potatoes or a light green salad to create a visually stunning experience worth savoring.
Make Ahead and Storage
Storing Leftovers
Leftover escalope can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible, which helps prevent the breading from becoming soggy. When ready to eat, reheat gently to maintain that perfect texture.
Freezing
While you can freeze the cooked escalope, it’s best to do so without the sauce to keep the coating crispy. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm escalope in a preheated oven at around 350°F for 10 to 12 minutes, which helps preserve the crispy crust. Gently warm the sauce separately on the stovetop and pour over just before serving to enjoy that fresh, indulgent taste.
FAQs
Can I use veal instead of chicken in this Escalope Savoyarde Recipe?
Absolutely! Veal cutlets are traditional and work wonderfully because of their tenderness. Chicken breasts are a great, more affordable alternative that retains the dish’s classic flavors.
What if I don’t have Gruyère cheese? Can I substitute it?
Yes, Emmental cheese is a fantastic substitute as it melts beautifully and offers a similar nutty flavor. You could also experiment with Comté or Beaufort if you want to stay true to the Savoyarde spirit.
Is the sauce difficult to make?
Not at all! The sauce is made right in the skillet after cooking the meat, which means it picks up all those flavorful browned bits. With just a few ingredients and simple steps, it’s quick to whip up but tastes indulgently complicated.
Can I prepare this recipe gluten-free?
Definitely. Use gluten-free flour and breadcrumbs to replace the all-purpose flour and regular crumbs. The rest of the recipe remains the same, delivering the same delicious results.
What kind of wine pairs well with Escalope Savoyarde Recipe?
A crisp, dry white wine like a Sauvignon Blanc or a lightly oaked Chardonnay complements the creamy cheese sauce nicely and balances the dish’s richness. Plus, a little extra wine in the recipe adds another layer of flavor.
Final Thoughts
This Escalope Savoyarde Recipe is the kind of dish that feels like a warm hug on a plate—comforting, flavorful, and effortlessly elegant. Whether it’s a special occasion or a weeknight craving for something a bit extra, I can’t recommend giving it a try enough. Dive into the crispy crust, the creamy sauce, and the subtle layers of cheese that make this recipe a memorable favorite you’ll want to return to again and again.
Print
Escalope Savoyarde Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: French
Description
Escalope Savoyarde is a comforting French-inspired dish featuring tender pounded chicken breasts breaded and pan-fried to a golden crisp, then topped with a rich and creamy Gruyère cheese sauce infused with white wine and chicken broth. Perfect for a cozy dinner served alongside mashed potatoes or roasted vegetables, garnished with fresh parsley and lemon wedges for a bright finishing touch.
Ingredients
For the Escalope
- 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
For the Sauce
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère cheese or Emmental cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
To Serve
- Mashed potatoes or roasted vegetables
- 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 for an even, tender cut. Season both sides generously with salt and black pepper.
- Set up Breading Station: Arrange three separate bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese to ensure a flavorful coating.
- Bread the Chicken: Dredge each chicken breast first in the flour, tapping off any excess. Then dip into the beaten eggs, and finally press into the breadcrumb-Parmesan mixture until fully coated.
- Cook the Escalope: Heat the olive oil and butter in a large skillet over medium heat until shimmering. Add the breaded chicken breasts carefully to the pan.
- Pan-Fry Until Golden: Cook the chicken for about 4 to 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the escalope from the skillet and keep warm.
- Create the Sauce Base: In the same skillet, pour in the dry white wine and simmer for a few minutes, scraping up any browned bits from the bottom for added flavor.
- Add Chicken Broth: Pour in the chicken broth and continue to simmer for 2 to 3 minutes to reduce slightly.
- Incorporate the Cream: Stir in the heavy cream and cook for 3 to 4 minutes, allowing the sauce to thicken slightly while stirring frequently.
- Melt Cheese into Sauce: Add the shredded Gruyère cheese to the skillet, stirring until melted and smooth. Season with additional salt and black pepper to taste.
- Plate the Dish: Arrange each chicken escalope on plates and generously spoon the creamy cheese sauce over the top. Sprinkle with freshly chopped parsley for color and flavor.
- Serve with Sides: Accompany the Escalope Savoyarde with creamy mashed potatoes or roasted vegetables and garnish with lemon wedges to add brightness if desired.
Notes
- Pounding the chicken evenly ensures quick and uniform cooking, resulting in tender escalope.
- Use freshly grated Parmesan and Gruyère cheese for the best flavor and texture in the sauce and coating.
- Maintain medium heat when frying to achieve a crisp coating without burning.
- Feel free to substitute veal cutlets for a more traditional variation.
- Serving with mashed potatoes or roasted vegetables helps balance the richness of the creamy sauce.
- Lemon wedges add a refreshing acidity that complements the dish nicely.
