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)
Provided by twissis
Categories Fruit
Time 25m
Yield 6 5 oz servings w/sauce, 6 serving(s)
Number Of Ingredients 9
Steps:
- For Brandy Cream Sauce:.
- In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
- Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
- Remove from heat, stir in apple mixture & set aside, but keep warm.
- For Escalopes:.
- Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
- 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.
Nutrition Facts : Calories 168.7, Fat 13.9, SaturatedFat 6.4, Cholesterol 32.3, Sodium 22.3, Carbohydrate 10.7, Fiber 1.3, Sugar 4.6, Protein 1.4
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