Savoyard cutlets

Beef 1223
Savoyard cutlets
  • Serves: 0 People
  • Prep Time: 8 min
  • Cooking: 40 min
  • Difficulty: medium
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Savoyard cutlets

Ingredients

Directions

  1. ### Cooking ###
  2. Salt, pepper and lightly flour the cutlets. In a frying pan, melt the oil and butter. Put the escalopes brown on each side. Drain them and collect the juice.
  3. Arrange them in a baking dish. Cover each cutlet with half a slice of ham, then one slice of emmenthal cheese. Sprinkle with grated cheese. Discard the cooking fat that is in the pan.
  4. Put the pan back on the heat, pour in the juice of the cutlets, the cream, the paprika salt and pepper, reduce by half. Pour over the cutlets and brown. Serve with apples in field dress.

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Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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