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Lightly season the escalopes with salt and pepper on both sides.
Heat butter or olive oil in a non-stick skillet over medium heat.
Sear the escalopes for 3–4 minutes on each side until golden and cooked through. Remove and set aside.
If using, spread sour cream over the top of each escalope.
Lay a slice of raw ham on top of each one.
Slice the Reblochon (or raclette) and place generous pieces over each escalope.
Preheat your oven broiler (or grill function) and place the escalopes in a baking dish.
Broil for 3–5 minutes, just until the cheese is melted, bubbly, and slightly golden.
Serve hot, ideally with boiled potatoes, green beans, or a simple salad.
Serving and storage tips:
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