65min 4 ppl
Veal Escalope Normande
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
610 kcalper person
Protein 38g
Carbs 22g
Fats 38g
About this dish
Pounded-thin veal escalopes are seared hard and fast to build a deep golden crust, then finished in a Calvados-flambéed cream sauce with sweet caramelised apples — the double-apple technique, fresh fruit and Calvados together, is what gives this Normandy sauce its unmistakable depth.
Allergy Info
Dairy, Gluten, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsfinely diced2 medium
- Braeburn or Cox applespeeled, cored, cut into 1cm wedges2 whole
- Fresh flat-leaf parsleyfinely chopped1 tablespoon
Meat & Poultry
- Veal escalopes (approx. 150g each)pounded to 5mm thickness4 whole
Dairy & Eggs
- Unsalted butter30 g
- Double cream250 ml
- Unsalted butterfor finishing15 g
Dried Goods
- Plain flourfor dusting40 g
Spices & Seasonings
- Fine sea salt1 teaspoon
- Freshly ground white pepper0.5 teaspoon
Oils & Condiments
- Neutral oil (such as sunflower)1 tablespoon
- Calvados60 ml
- Dry cider (French brut de Normandie preferred)200 ml
- Dijon mustard1 teaspoon
Utensils
- Large heavy skillet or stainless-steel pan
- Meat thermometer
- Aluminium foil
Method
1
Season the veal escalopes on both sides with fine sea salt and white pepper. Dust lightly with flour on each side and shake off any excess. Dice the shallots, peel and cut the apples into wedges, and measure out all the liquids.
Approx. 10 minutes
2
Heat a large heavy skillet or stainless-steel pan over high heat until just beginning to smoke. Add the neutral oil and 15g of the first measure of butter, swirling to combine.
Approx. 2 minutes
3
Lay two escalopes into the pan and sear for 2 minutes without moving, until deep golden brown on the underside.
Approx. 2 minutes
4
Flip and sear the second side for 1–2 minutes until golden. Transfer to a warm plate and tent loosely with foil. Repeat with the remaining two escalopes, adding a little extra butter if needed. Check the internal temperature with an instant-read meat thermometer — veal is safely cooked at 63°C.
Approx. 2 minutes
5
Reduce the heat to medium and add the remaining 15g of butter to the same pan. Add the shallots and cook for 3 minutes, stirring, until softened and translucent, scraping up the fond from the base of the pan.
Approx. 3 minutes
6
Add the apple wedges to the pan in a single layer and cook for 4 minutes, turning once, until golden and just tender but still holding their shape. Push the apples to the side of the pan.
Approx. 4 minutes
7
Remove the pan from the heat, pour in the Calvados, and carefully tilt the pan to flambé (or use a long match). Allow the flames to die out completely before returning the pan to medium heat.
Approx. 1 minutes
8
Pour in the dry cider and simmer for 4 minutes until reduced by half, stirring to incorporate all the caramelised bits.
Approx. 4 minutes
9
Stir in the double cream and Dijon mustard and simmer for 5 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Approx. 5 minutes
10
Return the escalopes and any resting juices to the pan. Nestle them into the sauce and heat gently for 1–2 minutes, spooning sauce over the top, until heated through — they should still register 63°C on the thermometer. Scatter with flat-leaf parsley and serve immediately.
Approx. 2 minutes
