Escalopes Normandes (Veal, cream, Calvados & apples)
With a title like “veal, cream, calvados and apple”, how can you go wrong? This is a recipe for show-stoppers. Forget it only if you are wary of open flames leaping up from a hot frying pan.
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Ingredients
- Veal escalopes 4 at 5 oz. (150 g) apiece
- Apples 2
- Flour 1 Tbsp.
- Calvados apple brandy from Normandy, 2 Tbsp.
- Heavy cream 1 cup (20 cl)
- Butter 6 Tbsp. (80 g)
- Salt and pepper
Instructions
- Season and lightly flour the veal escalopes.
- Heat 3 Tbsp. (40 g) of butter in a frying pan. Brown the escalopes for 3 minutes on each side.Pour over the Calvados. Remove pan from heat. Flambé. (That means “light the brandy on fire”, if you’re a first-timer.)
- Replace the pan on the heat and add the cream. Bring to a boil and cook for 10 minutes.
- In the meantime, peel and chop the apples. Cook in a small saucepan with the remaining 3 Tbsp. (40 g) of butter for 8-10 minutes.
- When the escalopes and apples are cooked, remove the escalopes from the pan. Add the juice of the cooked apples to the cream sauce. Season to taste.
- Serve the escalopes topped with the sauce and surrounded by the apples.
- Accompany with sautéed potatoes or mushrooms.