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Escalopes De Veau Normande

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Ingredients
  Veal escalopes 12
  Flour 1⁄4 Cup (4 tbs) (For Dredging)
  Unsalted butter 10 Tablespoon
  Salt To Taste
  Pepper To Taste
  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)
Directions

GETTING READY
1.Scrape escalope with flour.

MAKING
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.

SERVING
13.Serve escalope topped with blended cream along with garnish of glazed apple quarters.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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