Veau la Normande

Back (Veal Cutlets in a sauce of Calvados, cream,
and caramelised apples)

This is my own take on one of my mother's Norman delicacies.
(serves four)

4 veal cutlets or plumes de veau (about 2 lbs)

Apple Garnish

4 Granny Smith apples
4 Tbsp butter
1 Tbsp Calvados
a pinch of salt


1/2 cup heavy cream
2 oz Calvados
salt and pepper to taste
Peel, core, and slice the apples into 1/4" to 1/2" slices.

Brown the butter at medium-low heat until butter is lightly golden.

Add apples and Calvados, and brown at medium-low heat until apples yield readily to the fork, but are not mushy.

Make a bed in a serving dish with the apple garnish, and keep warm in oven at lowest setting.

Brown the butter for the veal at medium heat until golden brown. Add meat, and brown until meat yields to the edge of the fork (light pink inside).

Remove meat, place in serving dish, on apple garnish bed, and keep warm in oven at lowest setting.

Deglaze the pan at medium-high heat with Calvados, and add cream, stirring with spatula until sauce is light brown and medium-thick. Salt and pepper to taste. Pour sauce over meat and garnish, and serve.