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Veal Cutlets Normandy Style: photo of the dish
Illustrative photo: Kaissm10 — CC0, Wikimedia Commons
Meat

Veal Cutlets Normandy Style

Pan-fried cutlets with mushrooms, cream and a splash of Calvados or cider: ready in 20 minutes.

  • 20 min
  • 4 servings
  • Easy
  • Pricier
  • Norman

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

373 kcal per serving

Protein
28 g
Carbohydrates
4.2 g
of which sugars
3 g
Fat
24.9 g
of which saturated fat
15.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Brown the cutlets for 2 to 3 minutes per side in the butter, season with salt and pepper and keep warm.
  2. Sauté the sliced mushrooms in the same skillet.
  3. Deglaze with the Calvados (or cider), then add the cream and let thicken for 3 minutes.
  4. Return the cutlets to the sauce for 1 minute and serve.

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Original Ecomely recipe.