Cette recette deCôtes de veau a la normande
1 In cast iron pot, cook your chops for five minutes on each side in some butter and a tiny bit of vegetable oil. Then, set them aside.
2 In the same pot, gently cook the shallots for a minute or two. Then, add the calvados, about a minute later add the cream and the veal stock and finaly the finely sliced mushrooms.
3 Allow to cook for about 3 minutes and put your chops back into your pot. Season well and let them cook for another ten minutes on a medium heat.
4 Meanwhile, sauté your quaters of apple with a bit of butter in a non-stick pan. Season well. Set aside in a hot place.
Arrangements:
Place a veal chop in the center of a large plate. Coat it with a bit of sauce. Place few pieces of apples on the side and finish with a sprinkle of finely chopped chives.
Enjoy your veal chops "Normande" with a nice glass of cider.
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