Escalopes De Veau Normande
|Flour||1⁄4 Cup (4 tbs) (For Dredging)|
|Unsalted butter||10 Tablespoon|
|Calvados/Applejack||1⁄2 Cup (8 tbs)|
|Dry white wine/Cider||1⁄2 Cup (8 tbs)|
|Apples||6 , salad dressing|
|Granulated sugar||3 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1.Scrape escalope with flour.
2.In a heavy skilllet.,put 6 tablespoons of butter and heat.
3.Add scraped escalopes to it and fry until light brown.
4.Add salt and pepper to it.
5.In a separate pan, heat Calvados.
6.Put heated Calvados in the skillet.
7.Pour wine after the flame settles and cook for 2 more minutes.
8.Transfer the veal to a heated tray.
9.Meanwhile, in a separate skillet, heat 4 tablespoons butter and once done, add apple quarters to it.
10.Sprinkle sugar to glaze the apples.
11.Take one more skillet, put cream in it and blend on low heat.
12.Season the cream as per taste.
13.Serve escalope topped with blended cream along with garnish of glazed apple quarters.