Veal Scallopini with Savoyard Sauce
A French Alpine classic meets fine dining comfort—tender veal cutlets draped in a rich, creamy raclette cheese sauce.
This elegant yet comforting dish hails from the Savoy region of France, known for its decadent cheese-forward cuisine and hearty mountain fare. Veal Scallopini with Savoyard Sauce features thinly pounded veal cutlets, seared to golden perfection, then bathed in a velvety sauce of raclette cheese, crème fraîche, and delicate shallots. Balanced with a touch of Dijon mustard and finished with a silky chicken stock reduction, this recipe brings gourmet flavor to your table with minimal fuss.
Whether served for a special occasion or a cozy weekend dinner, this dish pairs beautifully with roasted baby potatoes, buttered green beans, or a crisp mixed salad.
Ingredients (Serves 4)
For the Veal:
- 4 veal escalopes (thinly pounded cutlets, approx. 100–150g each)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Savoyard Sauce:
- 200g raclette cheese, roughly chopped or grated
- 200ml crème fraîche
- 1 shallot, finely chopped
- 100ml chicken stock
- 1 teaspoon Dijon mustard (optional, for added depth)
- Salt and pepper, to taste
Instructions
1. Prepare the Veal Escalopes
Heat the butter and olive oil together in a large skillet over medium heat. Season the veal escalopes generously with salt and pepper. When the butter is foaming, add the veal cutlets to the pan.
Sear each escalope for about 3–4 minutes per side, until golden brown on the outside and just cooked through. Remove the cutlets from the skillet and set them aside on a plate, tented with foil to keep warm.
2. Build the Savoyard Sauce
In the same pan (do not wipe it out—those browned bits are flavor gold), add the finely chopped shallot. Sauté gently for 2–3 minutes, stirring occasionally, until softened and fragrant.
Deglaze the pan with the chicken stock, using a wooden spoon to scrape up any fond from the bottom. Let the liquid reduce by half—this concentrates the flavor and provides a base for the sauce.
Once reduced, stir in the crème fraîche and Dijon mustard (if using). Whisk until the sauce is smooth and beginning to thicken.
Add the raclette cheese to the pan and allow it to melt slowly over low heat, stirring frequently. The sauce should be luscious and slightly stringy from the melted cheese—rich, but not overly thick.
3. Finish the Dish
Return the veal scallopini to the skillet, nestling them into the sauce. Spoon the sauce over the top to ensure the cutlets are well-coated.
Simmer on low for about 5 minutes, allowing the meat to reheat and absorb the flavor of the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Serving Suggestions
Serve the veal scallopini immediately, generously spooned with Savoyard sauce. For a well-rounded meal, consider pairing with:
- Roasted baby potatoes or gratin dauphinois
- Steamed green beans or sautéed spinach
- A crisp endive salad or arugula tossed with lemon vinaigrette
Garnish with a sprinkle of freshly cracked black pepper or chopped fresh parsley for a pop of color.
Tips & Variations
- Cheese Substitute: If raclette is unavailable, use a mix of Gruyère and Emmental for a similar nutty melt.
- Add White Wine: A splash of dry white wine can be used to deglaze the pan before adding the stock for a more aromatic finish.
- For a heartier meal: Add sautéed mushrooms to the sauce for a rustic touch.
Recipe Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
This Veal Scallopini with Savoyard Sauce is a beautiful fusion of finesse and indulgence. With just a handful of ingredients, it delivers gourmet flavor in under an hour—ideal for an elevated dinner without the stress. Serve it with a glass of crisp white wine, and you’ve got a meal that transports you straight to the French Alps.
