Escalope normande

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.