Escalope normande

Name: Escalope normande
Total time: 35 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 4 veal cutlets (150 g / 5 oz each); 300 g (11 oz) button mushrooms; 2 Granny Smith apples; 2 gray shallots; 150 ml (⅔ cup) calvados; 300 ml (1¼ cups) thick crème fraîche; 100 ml (½ cup) dry cider; 60 g (2 oz) unsalted butter; 3 tbsp olive oil; 1 bunch of flat-leaf parsley; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Veal cutlets with apples, mushrooms and cream

⏱ 35 minServes 4Easy520 kcal

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

01 — Ingredients4 servings

4veal cutlets, 150 g / 5 oz
300 g (11 oz)button mushrooms
2Granny Smith apples
2gray shallots
150 ml (⅔ cup)Calvados
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)dry cider
60 g (2 oz)unsalted butter
3 tbspolive oil
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

4 veal cutlets, 150 g / 5 oz
300 g (11 oz) button mushrooms
2 Granny Smith apples
2 gray shallots
150 ml (⅔ cup) Calvados
300 ml (1¼ cups) thick crème fraîche
100 ml (½ cup) dry cider
60 g (2 oz) unsalted butter
3 tbsp olive oil
1 bunch of flat-leaf parsley
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

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 (32 cm / 12½ in)

03 — Method

Take the 4 cutlets out 20 minutes ahead. Flatten them between 2 sheets of parchment with a rolling pin to an even 5 mm (¼ in).
Season both sides generously just before cooking so the salt doesn’t draw out juices.
Finely chop the 2 shallots, 3 mm (⅛ in). Wipe the mushrooms and slice 5 mm (¼ in) thick.
Peel and core the 2 Granny Smith apples and cut into 1 cm (⅜ in) wedges — their tartness balances the cream.
Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large nonstick skillet over medium-high heat until foaming and cook the veal for 3 minutes per side.
Keep warm under foil. In the same pan, melt the remaining butter and soften the shallots for 3 minutes without browning.
Add the mushrooms and apples and cook over high heat for 8 minutes until golden. Add the calvados and flambé for 30 seconds.
Add the cider and reduce for 3 minutes. Stir in the crème fraîche and simmer for 5 minutes. Return the veal for 2 minutes and serve right away with chopped parsley.