Escalopes normandes sauce cidre

Name: Escalopes normandes sauce cidre
Total time: 30 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 4 nice veal cutlets (150 g / 5 oz each); 300 ml (1¼ cups) dry Normandy cider; 200 ml (¾ cup) thick crème fraîche; 2 tart apples (Reinette), quartered; 2 shallots, finely chopped; 30 g (1 oz) salted butter; 2 tbsp calvados; 1 tbsp all-purpose flour

Veal cutlets in Normandy cider cream

⏱ 30 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4nice veal cutlets150 g / 5 oz each
300 ml (1¼ cups)dry Normandy cider
200 ml (¾ cup)thick crème fraîche
2tart apples (Reinette), quartered
2shallots, finely chopped
30 g (1 oz)salted butter
2 tbspCalvados
1 tbspall-purpose flour

4 nice veal cutlets 150 g / 5 oz each
300 ml (1¼ cups) dry Normandy cider
200 ml (¾ cup) thick crème fraîche
2 tart apples (Reinette), quartered
2 shallots, finely chopped
30 g (1 oz) salted butter
2 tbsp Calvados
1 tbsp all-purpose flour

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (28 cm / 11 in)

1 sharp knife (20 cm / 8 in blade)

1 cutting board

1 vegetable peeler for the apples

1 sturdy wooden spoon

1 long kitchen lighter

4 warm plates for serving

03 — Method

Season the veal and dust lightly with flour, tapping off the excess.
Melt the butter in the skillet over medium heat and sear the cutlets for 3 minutes per side until golden.
Keep the veal warm and soften the chopped shallots in the pan for 3 minutes without browning.
Add the apple quarters and brown for 5 minutes, stirring gently so they don’t break.
Pour in the calvados and carefully flambé, then deglaze with the cider, scraping up the browned bits.
Reduce the cider by half over high heat, then stir in the crème fraîche.
Return the veal to the sauce for 2 minutes to reheat and serve right away on warm plates.