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Veal escalope with cider, buttered apples

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 323 kcal / serving

Instructions

  • 1.   Peel the apples and cut them into quarters.
    Heat half of the butter in a pan and brown the apple quarters on all sides.
    Once caramelized, set them aside and keep warm.
  • 2.   Heat the remaining butter in the same pan, sear the salted and peppered escalopes for 2 minutes over high heat, then cook them for 4 to 6 minutes over low heat.
    Flambé them with calvados, then pour in the cider and let it reduce by three quarters while mixing the cooking juices. Add the apples to warm them up.

Ingredients for servings

  • 4 veal escalopes
  • 4 Golden apples
  • 2 cl of calvados
  • ¼ liter of dry cider
  • 80 g of butter
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    323 kcal
    16 %
  • Fat
    19,94 g
    28 %
  • of which saturated
    11,74 g
    59 %
  • Carbohydrates
    2,7 g
    1 %
  • of which sugar
    1,6 g
    2 %
  • Protein
    29,12 g
    58 %
  • Fibers
    0 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.