Escalope De Veau Calvados

“From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), the intro for this recipe described it as "An exceptional French recipe combining veal, apples & mushrooms w/a brandy cream sauce" & I certainly concur. This is a quick & easy-fix for such a stellar outcome. *Enjoy* ! (Times were estimated & 10 min allowed for ingredient prep)”
READY IN:
25mins
SERVES:
6
YIELD:
6 5 oz servings w/sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. For Brandy Cream Sauce:.
  2. In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
  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. Remove from heat, stir in apple mixture & set aside, but keep warm.
  5. For Escalopes:.
  6. Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
  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.

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