Escalopes de Veau à la Normande (Veal Scaloppini in Cream and Cider)
These veal scaloppini in cream and cider are named after the Normandy region, where most of the main ingredients come from good beef and veal, good butter, good crème fraîche, and, of course, good cider!
Hands-on: 30 minutesTotal: 30 minutes
- 2 Tbsp. butter
- 1 medium onion, sliced
- 4 veal scaloppini (8 oz. each)
- ½ lb. mushrooms, trimmed and quartered
- 1 cup hard cider
- 1 cup crème fraîche or sour cream
- 1 tsp. salt
- 1 tsp. ground black pepper
- In a nonstick skillet, melt the butter over medium-high heat. Add the sliced onion, stir well, and cook it slowly for 5 minutes. The onion slices should become translucent, not brown. Reduce the heat to its lowest, and put the veal scaloppini in the skillet. Cook them for 5 minutes on each side. Then use a wooden spatula to take them out of the skillet, put them on a plate, cover with aluminum wrap, and reserve.
- Put the skillet back on the burner over medium-high heat, and add the mushrooms. Cook them slowly for 5 minutes, stirring well; the mushrooms will release their liquid and get slightly brown. When the mushrooms are done, pour in the cider and reduce the heat to low. When the sauce has reduced to half its level, add the cream, salt, and pepper. Stir well. Put the scaloppini back in the skillet for 1 minute.
- Serve warm.