Escalopedeveaucalvados Recipes
ESCALOPE DE VEAU CALVADOS
From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), the intro for this recipe described it as "An exceptional French recipe combining veal, apples & mushrooms w/a brandy cream sauce" & I certainly concur. This is a quick & easy-fix for such a stellar outcome. *Enjoy* ! (Times were estimated & 10 min allowed for ingredient prep)
Provided by twissis
Categories Fruit
Time 25m
Yield 6 5 oz servings w/sauce, 6 serving(s)
Number Of Ingredients 9
Steps:
- For Brandy Cream Sauce:.
- In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
- Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
- Remove from heat, stir in apple mixture & set aside, but keep warm.
- For Escalopes:.
- Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
- 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.
Nutrition Facts : Calories 168.7, Fat 13.9, SaturatedFat 6.4, Cholesterol 32.3, Sodium 22.3, Carbohydrate 10.7, Fiber 1.3, Sugar 4.6, Protein 1.4
TRADITIONAL MEXICAN GUACAMOLE
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Provided by Kaersten
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mash avocados in a bowl until creamy.
- Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g
CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)
This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!
Provided by CeliaBC
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
- Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
- Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
- Serve with cooked white rice.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g
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