Imagine yourself nestled in a cozy chalet, the scent of melting cheese filling the air. What better way to warm up after a day on the slopes than with a plate of Escalope Savoyarde? This dish, a true comfort food classic from the French Alps, is both hearty and satisfying. Let’s explore the delicious world of Escalope Savoyarde!
What is Escalope Savoyarde?
Escalope Savoyarde is a traditional French dish originating from the Savoy region, known for its stunning mountain landscapes and rich culinary heritage. It typically consists of breaded and pan-fried veal or pork cutlets, topped with creamy Reblochon cheese, bacon (or ham), and sometimes mushrooms. It’s baked until the cheese is melted and bubbly, creating a truly irresistible meal.
Making Escalope Savoyarde: A Step-by-Step Guide
While it might sound fancy, Escalope Savoyarde is surprisingly easy to make at home. Here’s a breakdown of the process:
Preparing the Escalopes
The first step is to prepare your cutlets. You can use veal or pork – both work beautifully. Make sure the meat is thinly sliced (about ¼ inch thick). If they’re too thick, you can gently pound them with a meat mallet to achieve the desired thickness. This will also tenderize the meat.
- Seasoning: Season the cutlets generously with salt, pepper, and any other herbs you enjoy. Thyme and rosemary are classic choices.
- Breading: Set up a standard breading station: flour, beaten eggs, and breadcrumbs (plain or seasoned). Dip each cutlet in the flour, then the egg, and finally coat them evenly with breadcrumbs.
Assembling the Dish
Now comes the fun part – layering the delicious ingredients!
- Pan-frying: Heat some butter or oil in a large skillet over medium-high heat. Pan-fry the breaded cutlets until golden brown and cooked through. Don’t overcrowd the pan – work in batches if necessary.
- Layering: Transfer the fried cutlets to a baking dish. Top each cutlet with slices of bacon (or ham) and Reblochon cheese. You can also add sautéed mushrooms at this stage if desired.
Baking to Perfection
The final step is to bake the Escalope Savoyarde until the cheese is melted, bubbly, and slightly browned. Preheat your oven to 375°F (190°C). Bake for about 15-20 minutes, or until the cheese is melted and golden brown. Keep a close eye on it to prevent burning.
Key Ingredients: The Heart of the Dish
Reblochon Cheese: The Star of the Show
Reblochon cheese is a semi-hard, washed-rind cheese made from cow’s milk in the Savoy region of France. Its nutty, slightly pungent flavor is essential to the authentic taste of Escalope Savoyarde. If you can’t find Reblochon, you can substitute with another creamy, melting cheese like Fontina or Gruyère, although the flavor will be slightly different. Try to find a cheese with similar melting properties. You can often find Reblochon at specialty cheese shops or well-stocked grocery stores.
Bacon or Ham: Adding Smoky Flavor
Bacon or ham adds a salty, smoky element to the dish. Traditionally, bacon is used, but ham is a perfectly acceptable substitute, especially if you prefer a leaner option. Choose a good quality bacon or ham for the best flavor.
Serving and Enjoying Your Escalope Savoyarde
Escalope Savoyarde is best served hot, straight from the oven. It pairs wonderfully with a simple green salad, roasted vegetables, or potatoes. A crisp, dry white wine from the Savoy region, such as a Apremont or Chignin-Bergeron, would be the perfect accompaniment.
Conclusion
Escalope Savoyarde is more than just a meal; it’s an experience. It’s a taste of the French Alps, a comforting and satisfying dish perfect for a cozy night in. So, gather your ingredients, follow the steps, and bring a little bit of the Savoy region to your own kitchen. Bon appétit!
