Escalope De Veau Calvados

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon butter
• 2 cups apples (cored & sliced)
• 1 cup mushroom (med-size, quartered)
• 1/4 cup calvados or 1/4 cup apple brandy
• 1 cup demi-glace (see kitchen dictionary)
• 1/2 cup whipping cream
• 1/4 cup all-purpose flour
• 30 ounces veal escalopes (6 5-oz servings)
• 2 tablespoons vegetable oil

Recipe

• 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.