👩🍳 Method of preparation:
1. Preheat the oven
Preheat your oven to 200°C (gas mark 6-7) so that it is ready when the cutlets go into the final cooking.
2. Prepare the cutlets
Place your cutlets on a board and season with a pinch of salt and freshly ground pepper.
Wrap each cutlet in a slice of prosciutto, making sure the ham covers the meat well.
3. Coat and brown
Dredge the wrapped cutlets in the flour, shaking gently to remove any excess.
Heat the 50g of butter in a large frying pan over medium-high heat.
Brown the escalopes in the hot butter until golden brown on both sides (about 3-4 minutes per side).
4. Baking
Transfer the browned escalopes to a baking dish.
Arrange a generous slice of Raclette or Comté cheese on each.
Bake for 10 minutes, or until the cheese is melted and starting to brown slightly.
5. Serving
Serve the escalopes immediately, accompanied by sautéed potatoes or a crunchy green salad. Add a touch of freshness with a light mustard vinaigrette.
🌟 Tips and variations:
Cheese variation: Replace the Raclette cheese with Reblochon for an even more authentic taste.
Cooking tip: If you want a lighter dish, use olive oil instead of butter to brown the escalopes.
Accompaniment: Homemade mash or grilled vegetables will also work wonders with this recipe.
Conclusion
The Savoyard escalope is a simple, quick and ultra-gourmet dish that will please the whole family. Its combination of flavors is a true tribute to mountain recipes and comfort food. Try this recipe for a successful and warm dinner!
