Escallops of Turkey Breasts in the style of Savoy

Les Escalopes de Dinde à la Savoyarde

Preparation info

  • For


    • Difficulty


    • Ready in

      40 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is obviously a variation of the Italian scallopine–a recipe that probably came across the Italian border at Nice and then, over the centuries, spread, in one form or another, across southeastern France. These thin slices of turkey breasts are filled with the local Reblochon cheese and slices of the sun-dried mountain ham. It all finishes up as a golden-fried sandwich, crackly crisp on the outside but filled with a luxuriously hot melted cheese mixture on the inside. (See