Ingredients for Escalope De Veau Calvados
- 2 tablespoons butter
- 1 pound crisp apples
- 8 ounces fresh mushrooms
- 1/2 cup Calvados brandy
- 1/2 cup demi-glace
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 4 veal escalopes (4-6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
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How to Make Escalope De Veau Calvados
- **Prepare Brandy Cream Sauce:** In a large frying pan, heat 2 tablespoons of butter over high heat.
- Add 1 pound of sliced apples and 8 ounces of sliced mushrooms. Cook until tender, about 5-7 minutes, stirring occasionally.
- Meanwhile, in a medium saucepan, heat ½ cup of Calvados brandy.
- Carefully ignite the brandy (in a well-ventilated area!).
- Stir in ½ cup of demi-glace and 1 cup of heavy cream. Bring to a gentle simmer, stirring constantly.
- Remove from heat and stir in the cooked apple and mushroom mixture. Keep warm.
- **Prepare Escalopes:** Place ½ cup of all-purpose flour in a shallow dish. Season generously with salt and pepper.
- Coat each veal escalope (about 4, 4-ounce cutlets) evenly in the seasoned flour.
- In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat until hot.
- Add the veal escalopes and cook for 3-4 minutes per side for medium-rare, or longer for your desired doneness, turning once.
- Serve the veal escalopes immediately, generously drizzled with the warm brandy cream sauce. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
32g
Carbs
3g
