Escalope Savoyarde: A Comforting Mountain Classic

A rich, hearty French dish from the Alps—tender veal (or pork) smothered in creamy cheese sauce, crispy bacon, and caramelized onions. Perfect for cold nights!

🍽️ Ingredients (Serves 4)

4 veal or pork escalopes (thin-cut, about 150g each)
8 slices smoked bacon, chopped
2 large onions, thinly sliced
1 cup (100g) grated Comté or Gruyère cheese
½ cup (120ml) dry white wine (or chicken stock)
½ cup (120ml) heavy cream
2 tbsp butter
1 tbsp olive oil
1 tsp thyme leaves (fresh or dried)
Salt & black pepper to taste
1 tbsp flour (for dusting, optional)

👨‍🍳 Instructions

1. Sear the Bacon & Onions

In a large skillet, cook bacon in olive oil until crispy. Remove and set aside.
In the same pan, melt 1 tbsp butter and sauté onions over low heat for 15-20 mins until golden and sweet.

2. Prepare the Escalopes

Lightly season the meat with salt & pepper (easy on salt—bacon adds plenty!).
(Optional) Dust with flour for a crispier crust.
In a clean skillet, heat 1 tbsp butter over medium-high. Sear escalopes 1-2 mins per side until golden. Remove and set aside.

3. Make the Sauce

Deglaze the pan with white wine, scraping up browned bits. Simmer 2 mins.
Stir in cream, thyme, and half the cheese. Cook 3-4 mins until slightly thickened.

4. Assemble & Bake

Preheat oven to 375°F (190°C).
In a baking dish, layer: caramelized onions → escalopes → sauce → bacon → remaining cheese.
Bake 10-12 mins until bubbly and golden.

5. Serve

Garnish with fresh thyme and pair with gratin dauphinois or green salad.

💡 Tips & Variations

✔ No oven? Finish covered on the stovetop.
✔ Lighter version: Use turkey escalopes and swap cream for crème fraîche.
✔ Extra crunch: Top with buttered breadcrumbs before baking.

Warm, cheesy, and deeply satisfying—this is Alpine comfort at its finest! 🏔️🧀

(Fun fact: “Savoyarde” refers to Savoie, a French region famous for cheese and mountain cuisine!)