Veal escalope with cream and mushrooms

Veal ecalopes with cream is a classic recipe that is very common in Norman kitchens. With or without apples, this recipe is quick to prepare but simmers for a long time, allowing the chicken to be tender and soak up the flavors.


For 4 people:

  • 4 veal cutlet
  • 1 large Reinette apple
  • 2 large shallots
  • 30 g of farm butter
  • 150 g of button mushrooms
  • 50 cl of cider from the Pays d'Auge
  • 25 cl full cream from Normandy
  • Salt, pepper

Chop shallots and fry in butter until golden.

Add the cutlets and sear them.

Peel the apple and cut it into pieces. Add it to the pan and cover with cider.

Cook over low heat for about 50 minutes until sauce is reduced.

Add the fresh cream, mix well and let simmer again for about ten minutes.

Season and serve immediately with tagliatelle, homemade mashed potatoes or pan-fried seasonal vegetables.

Suggestion: this recipe can also be made by replacing the veal cutlets with free-range chicken breasts.



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