When the weather turns chilly, nothing beats the warm, gooey comfort of an Escalope Savoyarde. This French mountain classic layers tender meat with melty cheese and a touch of smoky ham, baked to golden perfection. It’s the kind of dish that feels like a hug from the Alps, perfect for a cozy dinner with friends or family. My version keeps the rustic charm but adds a few tweaks to make it your own. Let’s dive into this hearty, cheese-lover’s dream!

Ingredients (Serves 2-4)

4 thin veal or chicken cutlets (veal for tradition, chicken for a budget-friendly twist)
6-8 oz reblochon cheese, sliced (or raclette cheese for extra meltiness)
⅓ cup heavy cream (optional, but it makes the dish decadently creamy)
4 slices prosciutto or other dry-cured ham (optional, for that authentic Savoyard flair)
1 medium onion, thinly sliced (optional, for a sweet, caramelized layer)
2 tbsp unsalted butter or olive oil (for cooking)
1 tsp fresh thyme leaves (optional, for an herby note)
Sea salt and freshly cracked black pepper, to taste
Optional: 1 tbsp Dijon mustard (for a subtle tangy kick)
Fresh parsley or chives, finely chopped, for garnish

How to Make It

Prep the Cutlets: Pat the veal or chicken cutlets dry with paper towels. Season both sides generously with salt and pepper. For even cooking, place each cutlet between two sheets of parchment paper and gently pound with a rolling pin or meat mallet until about ¼-inch thick. This step ensures a tender bite every time!
Cook the Cutlets: Heat a large skillet over medium heat and add 1-2 tablespoons of butter or olive oil. Once hot, add the cutlets in a single layer (work in batches if needed to avoid crowding). Sear for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
Optional Onion Layer: If you’re adding onions for that caramelized goodness, toss the sliced onion into the same skillet with a bit more butter or oil. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until soft and golden. Set aside.
Assemble the Dish: Preheat your oven to 400°F (200°C). Arrange the cooked cutlets in a single layer in an oven-safe baking dish. If using prosciutto, drape a slice over each cutlet for a smoky, savory touch. Spread a thin layer of Dijon mustard over the cutlets (if using) for a subtle zing. Scatter the caramelized onions (if using) evenly over the top. Now, layer on the star of the show: generous slices of reblochon or raclette cheese, keeping the rind on for extra flavor. For an ultra-indulgent finish, drizzle a tablespoon or two of heavy cream over each cutlet.
Bake to Perfection: Pop the dish into the oven and bake for 8-12 minutes, until the cheese is melted, bubbly, and starting to turn golden at the edges. If you want a more caramelized top, switch to the broiler for the last 1-2 minutes, but keep a close eye to avoid burning!
Serve and Savor: Remove from the oven and sprinkle with fresh parsley or chives for a pop of color. Serve immediately while the cheese is still gloriously gooey. Pair with roasted baby potatoes, crispy homemade fries, or a crisp green salad with a tangy vinaigrette to balance the richness.

Why This Recipe Shines
Escalope Savoyarde is the ultimate comfort food for cheese lovers and anyone craving a taste of the French Alps. The tender cutlets, smoky ham, and oozy cheese create a symphony of flavors that’s both rustic and indulgent. The optional cream and onions add layers of richness and sweetness, while the thyme or mustard brings a modern twist. Best of all, it’s simple enough for a weeknight but feels special enough for a dinner party. Plus, the melty cheese makes it a crowd-pleaser every time!

Serving Suggestions

Classic Alpine Vibes: Serve with steamed potatoes tossed in butter and parsley, plus a side of cornichons or pickled veggies for a tart contrast.
Hearty Feast: Pair with a creamy potato gratin or sautéed mushrooms for an extra-decadent meal.
Lighten It Up: Balance the richness with a salad of arugula, radishes, and a lemony dressing.
Wine Pairing: A crisp Savoy white wine or a light Pinot Noir complements the dish beautifully.

Tips for Success

Cheese Choice: Reblochon is traditional, but raclette or even a good-quality fontina works in a pinch. Don’t skip the rind—it adds a nutty depth!
Make It Quick: Buy pre-sliced cutlets or ask your butcher to pound them thin to save prep time.
Vegetarian Twist: Swap the meat for thick slices of eggplant or portobello mushrooms and skip the ham.
Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to preserve the cheese’s texture.
Flavor Boost: Rub the cutlets with a smashed garlic clove before seasoning for an extra layer of aroma.

A Little Story
I first tried a dish like this on a ski trip in the French Alps, where every meal seemed to involve copious amounts of melted cheese. Back home, I couldn’t stop thinking about that cozy, cheesy goodness, so I started experimenting in my kitchen. After a few tries, I landed on this version, which my friends now beg me to make every winter. It’s become my secret weapon for turning a regular Tuesday into something special. I hope it brings a little mountain magic to your table too!

Make It Your Own

Spicy Kick: Add a pinch of cayenne or chili flakes to the cheese layer for a subtle heat.
Herbaceous: Sprinkle fresh rosemary or sage along with the thyme for a woodsy vibe.
Low-Carb: Skip the potatoes and serve with roasted cauliflower or zucchini noodles.
Kid-Friendly: Use chicken and skip the ham or onions for a simpler flavor profile.