Description

This Beef Escalope Gratinée combines tender escalopes with creamy Comté cheese and crispy bacon for a comforting and indulgent dish. Perfect for weeknight dinners or entertaining guests, it’s a delightful experience in every bite.

Ingredients

Scale

4 veal or chicken escalopes (about 150-200g each)
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
150g lardons (or diced beef bacon)
1 medium onion, finely chopped
300ml heavy cream
100ml whole milk
200g Comté cheese, grated (or Gruyère cheese as a substitute)
1 tablespoon Dijon mustard
1 teaspoon garlic powder (optional)
Freshly grated nutmeg, to taste
Fresh parsley, chopped (optional)

Instructions

Start by preparing your escalopes. Season both sides generously with salt and freshly ground black pepper. This will enhance the meat's natural flavors. Let them sit for about 10 minutes to absorb the seasoning.
Next, place the all-purpose flour in a shallow dish. Dredge each escalope in the flour, shaking off the excess. This step is crucial for achieving a lovely crust when cooking.
In a large skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the butter is melted and foamy (about 1 minute), carefully add the escalopes to the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Avoid overcrowding the pan; you may need to do this in batches.
Once cooked, transfer the escalopes to a warm plate and cover them loosely with foil. In the same skillet, add the remaining tablespoon of butter, followed by the lardons and chopped onion. Cook, stirring occasionally, for about 5-6 minutes until the lardons are crispy and the onions are translucent.
Reduce the heat to low and pour in the heavy cream and whole milk. Stir in the Dijon mustard, garlic powder (if using), and freshly grated nutmeg. Season with salt and pepper to taste. Allow the sauce to simmer gently for about 3-4 minutes, stirring frequently, until it thickens slightly.
Preheat your oven to 200°C (about 400°F). Return the escalopes to the skillet and coat them with the creamy sauce, ensuring they are well covered. Sprinkle the grated Comté cheese generously over the top.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to prevent burning, as oven temperatures can vary.
Once out of the oven, let the dish rest for about 5 minutes. This will help the flavors meld together. Garnish with chopped fresh parsley before serving.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 3 g
Sodium: 800 mg
Fat: 45 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg

Keywords: Be mindful of the cooking time for the escalopes to prevent them from drying out. Use freshly grated cheese for the best melting quality and consider adding sautéed mushrooms or spinach for extra flavor.