Escalope De Veau Calvados

From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), the intro for this recipe described it as "An exceptional French recipe combining veal, apples & mushrooms w/a brandy cream sauce" & I certainly concur. This is a quick & easy-fix for such a stellar outcome. *Enjoy* ! (Times were estimated & 10 min allowed for ingredient prep)

• Ready In: 25 mins
• Serves: 6
• Yields: 6 5 oz servings w/sauce

Ingredients

• 1  tablespoon butter
• 2  cups apples (cored & sliced)
• 1  cup mushroom (med-size, quartered)
• 1⁄4 cup calvados or 1⁄4 cup apple brandy
• 1  cup demi-glace (see Kitchen Dictionary)
• 1⁄2 cup  whipping cream
• 1⁄4 cup all-purpose flour
• 30  ounces veal escalopes (6 5-oz servings)
• 2  tablespoons  vegetable oil

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.