Experience the hearty flavors of Normandy with this classic Cauchoise-style veal cutlets recipe, a staple in authentic French home cooking.
Ingredients for 4 servings
Preparation
Wash the mushrooms, slice them thinly, and sauté in a pan with a little butter until golden. Season with salt and pepper, then set aside.
Pan-fry the veal cutlets in a little butter over low heat for a few minutes. Season with salt and pepper, and set aside.
Finely chop the onion and sauté it in the same pan.
Deglaze with the cider and let the mixture reduce.
Add the Calvados and reduce again.
Add the mushrooms, fresh cream, and cutlets to the pan.
Simmer for a few minutes, then sprinkle with chopped chives and serve.
