Escalope De Veau Calvados

• 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

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.

butter, apples, mushroom, calvados, demiglace, whipping cream, flour, veal, vegetable oil

Taken from www.food.com/recipe/escalope-de-veau-calvados-335275 (may not work)