Description
A delightful dish featuring crispy, breaded chicken breasts topped with a rich and creamy Gruyère cheese sauce. Perfect for a family dinner or special occasions.
Ingredients
Scale
For the Escalope:
- 4 boneless, skinless chicken breasts (or veal cutlets)
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère cheese (or Emmental)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
For Garnish/Serving (optional):
- Mashed potatoes or roasted vegetables
- Lemon wedges for garnish
Instructions
- Prepare the Escalope:
- Place chicken breasts between two sheets of plastic wrap and pound until about 1/4 inch thick. Season with salt and pepper.
- Set up a breading station: put flour in one bowl, beaten eggs in another, and combine breadcrumbs with Parmesan in a third.
- Dredge each chicken breast in flour, dip in eggs, and coat with the breadcrumb mixture, pressing to adhere.
- Cook the Escalope:
- Heat olive oil and butter in a skillet over medium heat. Add breaded chicken breasts once hot.
- Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
- Make the Sauce:
- In the same skillet, add white wine and simmer, scraping up browned bits.
- Add chicken broth and simmer for 2-3 minutes.
- Stir in heavy cream and cook until slightly thickened (3-4 minutes).
- Add Gruyère cheese, stirring until melted and smooth. Season with salt and pepper.
- Serve:
- Plate each escalope and spoon sauce over the top. Garnish with parsley.
- Serve with mashed potatoes or roasted vegetables, and lemon wedges if desired.
Notes
- Feel free to substitute chicken with veal cutlets for a different flavor profile.
- This dish can be made ahead and reheated; just ensure it’s heated through.
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Category: main course
- Method: Pan-Frying
- Cuisine: french
Nutrition
- Serving Size: 1 escalope with sauce
- Calories: 580
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg