Photograph of the finished Escalope normande

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Escalope normande

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 720 g
  • Photograph of Apple Apple 480 g
  • Photograph of Cider Cider 400 ml
  • Photograph of Fresh cream Fresh cream 280 ml
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Flour Flour 60 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 16 g

Method

  1. 1 Flatten the veal slices to a thickness of 6 mm, then coat them with a very thin layer of flour.
  2. 2 Sear in butter for 3 minutes on each side until golden brown, then remove and keep warm; thin veal cooks very quickly, so it will be tough if cooked for more than 4 minutes.
  3. 3 Pan-fry the sliced apples in the same pan for 5 minutes until the edges caramelize.
  4. 4 Pour in the apple cider, scrape the bottom of the pan, and simmer until it's reduced by half.
  5. 5 Reduce the heat, pour in the cream and simmer for 3 minutes until thickened, then add the meat and sprinkle with parsley.
Start cooking