Escalope Savoyarde with Reblochon Sauce

Escalope Savoyarde with Reblochon Sauce

Ingredients:
For the Escalope:

4 veal or chicken escalopes, pounded thin
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
2 tbsp unsalted butter
2 tbsp olive oil
Salt and pepper to taste
For the Reblochon Sauce:

1/2 wheel Reblochon cheese (or Brie/Camembert if unavailable), rind removed and cubed
1/2 cup heavy cream
1/4 cup white wine
1 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
Salt and black pepper to taste
For Garnish:

Fresh parsley or thyme leaves
Lemon wedges (optional)
Directions:

Prepare the Escalopes: Season the escalopes with salt and pepper. Dredge each escalope in flour, dip in beaten eggs, and then coat with breadcrumbs.
Cook the Escalopes: Heat the butter and olive oil in a large skillet over medium heat. Cook the escalopes for 3-4 minutes per side until golden brown and crispy. Remove from heat and set aside.
Make the Reblochon Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the white wine and let it simmer for 2-3 minutes. Stir in the heavy cream and Reblochon cheese, cooking until the cheese melts and the sauce is smooth. Add the fresh thyme and season with salt and pepper.
Serve: Place the crispy escalopes on a serving plate and drizzle with the creamy Reblochon sauce. Garnish with fresh parsley or thyme. Serve with roasted potatoes or green salad, and lemon wedges if desired.