Veal Normande

Normandy cooking is all about butter, apples, cream, and brandy. This recipe hits every note in just 30 minutes.

Thin veal cutlets get a quick sear in butter and oil, then the pan gets deglazed with a generous pour of brandy and shallots. Cream of mushroom soup mixed with milk makes a shortcut sauce that still delivers rich, velvety body.

Sliced tart apple goes in at the end, simmering just long enough to soften while keeping its shape and adding a fruity brightness that cuts through all that cream.

Spoon it over wild rice and you’ve got a weeknight dinner that tastes like a weekend in the French countryside.

Pro Tips

• Use a firm, tart apple like Granny Smith. Sweet apples will turn to mush and throw off the balance of the sauce.
• The brandy flambé is optional but fun. If you tilt the pan toward the flame, it’ll ignite briefly and burn off the raw alcohol. Stand back and keep your sleeves rolled up.
• Wild rice adds a nutty chew that pairs beautifully with the creamy sauce, but plain white rice or egg noodles work just as well.
• This recipe also works with chicken breast halves if you can’t find veal cutlets.