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Escalopes De Veau Flambe Flamed Veal Escalopes

chef.tim.lee's picture
Ingredients
  Veal escalopes 2 , each cut in half
  Butter 1 Ounce (25 Gram)
  Olive oil 15 Milliliter (1 Tablespoon)
  Calvados/Brandy 30 Milliliter (2 Tablespoon)
  Dessert apples 2 , crisp, core, quarter and slice thickly
  Dry white wine 60 Milliliter (4 Tablespoon)
  Double cream 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Put the escalopes between 2 sheets greaseproof paper.
2) Flatten the meat thinly by beating with a rolling pin or mallet.

MAKING
3) In a non-stick pan, melt the butter with the oil and saute the meat for 5-7 minutes until the meat is tender, turning once.
4) In a ladle, warm the Calvados or brandy.
5) Take the pan of meat away from the heat.
6) Ignite the Calvados or brandy and stream over the meat while still flaming.
7) Allow the flames to die down, remove the meat from the pan with a fish slice.
8) Arrange the meat on a warmed serving plate, wrap with foil and keep hot in a low oven.
9) In a same pan, stir in white wine and heat to scrape up the sediment with the pan juices.

FINALIZING
10) Place the apple slices and toss over high heat for about 5 minutes until tender and lightly coloured.
11) Using a perforated ladle, remove the apple slices from the pan juices and place with the veal.
12) Whisk the cream into the pan juices and heat through.
13) Season the sauce with salt and pepper to taste.

SERVING
14) Stream the sauce over the veal and apples and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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