Escalope De Veau Calvados Recipe

Directions:

1. For Brandy Cream Sauce:.
2. In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
3. Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
4. Remove from heat, stir in apple mixture & set aside, but keep warm.
5. For Escalopes:.
6. Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
7. In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.