Veal in Apple-Lemon Sauce
Submitted by kellegirl
Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is veal in the French-Norman style, where apples and cream are the regional cooking signature. Lean veal cutlets get pounded paper-thin, dredged in nutty whole-wheat flour for body, and quickly seared so they stay tender rather than tough.
The sauce is the smart move. Cooking the apples down in lemon juice first softens them and sets their natural pectin, then half goes into the blender to become a silky puree that gives the sauce its velvety body. The other half stays sliced for texture, going back into the pan with mushrooms and the seared cutlets at the end.
The lemon juice is key. It keeps the apples from browning, brightens the sauce against the rich chicken broth, and balances the apple sweetness so the dish reads savory, not dessert-like.
Chef Tips
- Pound the cutlets evenly between waxed paper, uneven thickness means uneven cooking
- Sear hot and fast, just 1½ minutes per side. Veal cutlets overcook in seconds and turn rubbery
- Use a tart apple like Granny Smith or Pink Lady, sweeter apples make the sauce too cloying
- Whole wheat flour is the recipe’s quiet trick. It dredges thinner than white flour and adds a nutty undertone
Variations
- Swap veal for thin pork cutlets or chicken paillards
- Stir a splash of Calvados or apple brandy into the deglaze for a true Norman accent
- Finish the sauce with a tablespoon of cold butter or a splash of cream for a richer plate
Ingredients
Directions
Pat the veal dry with paper towels.
Place between sheets of waxed paper and flatten with a mallet until about ⅛ inch thick.
Dredge in the flour.
Shake off the excess.
In a 2-quart saucepan, cook the apples in the lemon juice until tender, about 5 to 7 min.
Purée half of the apples in a blender.
Reserve the remaining slices separately.
In a large nonstick frying pan, heat 1 tablespoon oil.
Add the mushrooms and sauté until tender, about 5 min.
Remove with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the pan.
Sauté the veal about 1½ min on each side.
Remove the veal to a platter and keep warm.
Add the stock to the pan and bring to a boil, scraping the bottom of the pan to loosen browned bits.
Lower the heat, add the apple purée, and cook 2 to 3 min.
Add the veal, mushrooms, and apple slices.
Cook 5 minutes.
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