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Meat, South and mountains

Savoyard veal escalope with pan fried potatoes

Savoyard veal escalope is a pan seared veal cutlet topped with cured ham and reblochon cheese, then baked until melted, served with pan fried potatoes. It serves 4 people in 45 minutes, rated easy, for about €4.00 per person. The key is pounding the escalope thin so it cooks fast without drying out, and melting the reblochon just until golden under the broiler.

Tonight, a veal escalope baked with cured ham and reblochon cheese, served with golden pan fried potatoes.

Savoyard veal escalope with pan fried potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Savoyard veal escalope is the kind of dish that warms you up without any fuss. The veal stays tender, the cured ham adds a salty edge, and the reblochon melts into a creamy blanket on top. With crisp golden pan fried potatoes on the side, you get a full, generous meal that smells like the mountains even in the middle of a city winter.

This is a weeknight recipe that also feels right on a Sunday. Kids love the melted cheese and the crispy potatoes, adults get the bold flavor of reblochon and cured ham. It comes together easily on the first try, so it works just as well for a quick dinner as for a slightly dressier meal with guests.

The ingredients

4 people

Butcher

  • Veal escalopes 4
  • Cured ham slices 4 slices

Dairy

  • Reblochon cheese 250 g
  • Butter 30 g

Fruits and vegetables

  • Potatoes 1 kg

Pantry

  • Flouroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into cubes, and blanch them for a few minutes. 8 min

    Drain and dry them well before pan frying.

  2. Lightly flour the escalopes and sear them in a pan with the butter until golden. 8 min

    Pat off the excess flour before cooking.

  3. Place them on a baking sheet, top each one with a slice of cured ham and some reblochon.

    Keep the reblochon rind, it adds flavor.

  4. Bake at 200°C until the cheese is golden and melted. 10 min

    Switch to the broiler for the last few minutes for a nice color.

  5. Meanwhile, pan fry the potatoes in the oil until golden. 15 min

    Salt at the end so they stay crispy.

Our tips to get it right

  • Pick a farmhouse reblochon if you can find one, it melts better and has more character than a mass produced one.
  • Don't add too much salt before baking, the cured ham and reblochon already bring plenty of it.
  • If your oven broils hot from the top, watch the last two minutes closely so the cheese melts fully before it browns too much.

The variations

  • Swap the reblochon for munster or tomme cheese for a different but equally melty result.
  • For a vegetarian version, replace the veal with a grilled eggplant slice and skip the ham, or keep it as an optional topping.
  • For kids in a hurry, slice the escalopes into strips before baking, they cook faster and are easier to eat.

What to serve it with

  • A green salad with vinaigrette
  • A glass of white Savoie wine
  • Steamed green beans

Storage

The dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since reblochon changes texture once thawed. Reheat in the oven at 180°C so the cheese melts again without drying out the meat.

Questions about this dish

Can you use pork or chicken instead of veal?

Yes, a pork or chicken cutlet works just as well with the cured ham and reblochon. Just adjust the pan searing time based on the thickness of the meat.

Should you remove the rind from the reblochon?

No, the reblochon rind melts and adds flavor as it bakes. You can leave it on without worry, it won't turn hard in the oven.

Can this dish be prepped ahead of time?

You can sear the escalopes and blanch the potatoes ahead, then assemble and bake right before serving. The broiling step should always happen last for the cheese to melt properly.

How do you keep the potatoes from sticking to the pan?

Drying them well after blanching is essential, moisture prevents browning. Also make sure the pan is hot enough before adding the oil.

How long does it take to make a Savoyard veal escalope with pan fried potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Savoyard veal escalope with pan fried potatoes?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Savoyard veal escalope with pan fried potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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