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Veal cutlet with cream and mushrooms

Veal scallops with cream is a classic recipe that is very common in Normandy cuisine. 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 aromas.


For 4 people :

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

Chop the shallots and brown them in the 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 the cider.

Cook over low heat for about 50 minutes until the sauce reduces.

Add the crème fraîche, mix well and simmer again for about ten minutes.

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

Suggestion : this recipe can also be done by replacing veal cutlets with chicken breast fillets.