Escalope De Veau Calvados
Transport your taste buds to the heart of Normandy with this elegant Escalope De Veau Calvados recipe. Tender veal escalopes are pan-seared to perfection and paired with caramelized apple slices, creating a delightful harmony of savory and sweet flavors. The dish is elevated with a luxurious Calvados flambé, intensifying the apple brandy's warm, fruity aroma, and finished with a creamy, velvety sauce that’s simply irresistible. Served with a garnish of fresh parsley, this French classic is as impressive as it is comforting, perfect for special occasions or a fancy weeknight dinner. Easy to prepare in under an hour, it’s a showstopping way to indulge in the rich culinary traditions of France. Keywords: veal escalope recipe, Calvados sauce, French veal dish, apples and cream sauce, Normandy cuisine.
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Recipe Information
Ingredients
- 4 pieces Veal escalopes
- 40 g Butter
- 2 tbsp Olive oil
- 50 g Plain flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 60 ml Calvados (apple brandy)
- 200 ml Chicken stock
- 100 ml Double cream
- 2 Apples (preferably Granny Smith), peeled, cored, and sliced
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Place the veal escalopes between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 5mm thick.
Season the escalopes with salt and black pepper on both sides.
Dredge the escalopes in the flour, shaking off any excess, and set aside.
In a large skillet, heat the olive oil and half of the butter (20g) over medium heat until the butter is melted and slightly frothy.
Add the escalopes to the pan and cook for 2-3 minutes on each side, or until golden brown. Remove the escalopes from the pan and set them aside on a plate, keeping them warm.
In the same skillet, add the remaining butter (20g). Add the sliced apples and cook for about 5 minutes, turning occasionally, until they are golden and slightly tender.
Pour the Calvados into the pan with the apples, then carefully ignite it with a long match or lighter to flambé. Wait until the flames subside.
Add the chicken stock to the skillet, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Simmer for 3-4 minutes to reduce slightly.
Stir in the double cream and simmer for another 2-3 minutes, or until the sauce thickens slightly.
Return the veal escalopes to the pan, spooning the sauce over them to coat. Let them warm through for 1-2 minutes.
Serve the escalopes hot, topped with the cooked apples and spoonfuls of the Calvados sauce. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 23.7 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
