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
Scale
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.
