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.
Calories 1430 Calories from Fat 478
% Daily Value*
Total Fat 54 g83.3%
Saturated Fat 26.2 g131.2%
Trans Fat 0 g
Cholesterol 826 mg275.3%
Sodium 343.2 mg14.3%
Total Carbohydrates 52 g17.4%
Dietary Fiber 5.6 g22.5%
Sugars 37.1 g
Protein 160 g320.4%
Vitamin A 30% Vitamin C 17.5%
Calcium 4.6% Iron 4.1%
*Based on a 2000 Calorie diet