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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Season the escalopes with salt and black pepper on both sides.

Step 3

Dredge the escalopes in the flour, shaking off any excess, and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Stir in the double cream and simmer for another 2-3 minutes, or until the sauce thickens slightly.

Step 10

Return the veal escalopes to the pan, spooning the sauce over them to coat. Let them warm through for 1-2 minutes.

Step 11

Serve the escalopes hot, topped with the cooked apples and spoonfuls of the Calvados sauce. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	1095.1 grams (1095.1g)

Amount per serving	% Daily Value*
Calories	2172

Total Fat 146.30g	188%
Saturated Fat 66.80g	334%
Polyunsaturated Fat 3.70g
Cholesterol 578mg	193%
Sodium 2928mg	127%
Total Carbohydrate 70.60g	26%
Dietary Fiber 4.50g	16%
Total Sugars 23.70g
Protein 104.60g	209%

Vitamin D 6IU	32%
Calcium 165mg	13%
Iron 9mg	51%
Potassium 1753mg	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.

Source of Calories

Fat: 65.3%

Protein: 20.7%

Carbs: 14.0%