Escalope De Veau Calvados

1. 1

   For Brandy Cream Sauce:

2. 2

   In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.

3. 3

   Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.

4. 4

   Remove from heat, stir in apple mixture & set aside, but keep warm.

5. 5

   For Escalopes:

6. 6

   Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.

7. 7

   In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.