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Escalope de Veau à la Normande

Serves 4 to 6 Entree meat

Escalope de Veau à la Normande

Escalope de Veau à la Normande speaks to the heart of Normandy's everyday meals, where the simple yet cherished ingredients come together in harmony. A dish that calls for family to gather, its roots in home cooking make it a staple on tables across the region. This version stays true to its origins, maintaining a straightforward approach that lets each component shine.

Tender veal escalopes are enveloped in a creamy, apple-infused sauce, delicately enhanced by a splash of Calvados. The butter adds richness, while salt and pepper season the dish to perfection. Each bite offers a balance of sweetness and warmth, a comforting embrace on a plate.

Ingredients

  • 4veal escalopes
  • 2apples — sliced
  • 100 mlCalvados
  • 150 mlheavy cream
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Begin by seasoning the 4 veal escalopes with fine salt and black pepper on both sides. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is foamy and slightly browned, add the veal escalopes in batches to avoid overcrowding. Sear each side until they develop a golden-brown crust, about 3-4 minutes per side, ensuring the meat is well-browned and caramelized. Remove the escalopes from the pan and set aside on a plate.
  2. In the same skillet, add the remaining 1 tablespoon of butter. While it melts, peel and core the 2 apples, then slice them into thin wedges. Add the apple slices to the skillet and cook over medium heat until they become tender and lightly golden, stirring occasionally to prevent sticking. The apples should be soft but still hold their shape, absorbing some of the buttery flavors.
  3. Carefully pour 100 ml of Calvados into the skillet with the apples. Allow it to simmer for a few minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. This will enhance the sauce with a deep, rich flavor. The alcohol will evaporate, leaving a fragrant apple essence.
  4. Reduce the heat to low and return the veal escalopes to the skillet, nestling them among the apple slices. Pour 150 ml of heavy cream over the veal and apples, stirring gently to combine. Let the mixture simmer gently, allowing the cream to thicken and coat the veal and apples. The sauce should become creamy and slightly reduced, enveloping the escalopes in a rich, velvety texture.
  5. Once the sauce has reached the desired consistency, remove the skillet from the heat. Let the escalopes rest in the sauce for a few minutes to absorb the flavors fully. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. Serve the Escalope de Veau à la Normande with a side of mashed potatoes or steamed vegetables, allowing the creamy sauce to complement the accompaniments.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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