French🍜 Noodles & pasta

Veal Escalope Normande with Mushroom Cream Sauce and Linguine

Name: Veal Escalope Normande with Mushroom Cream Sauce and Linguine
Cuisine: French
Ingredients: ~4 veal escalopes; ~300 g mushrooms; ~2 shallots; ~320 g linguine pasta; ~1 tsp salt; ~½ tsp black pepper; ~3 tbsp olive oil; ~2 tbsp butter; 1 tbsp Calvados; ~½ cup port wine; ~¾ cups liquid cream

A classic French Normandy-style veal dish. Tender veal escalopes are seared until golden, combined with mushrooms and shallots, flambéed with Calvados, deglazed with port, and finished with a light cream sauce. Served alongside salted linguine pasta for an elegant, rustic meal.

Adapted from a video by Philippe Etchebest

🤓 Je pose toutes mes questions à @JamyEpicurieux Partie 2 - Le plat

Watch on YouTube

Ingredients

veal escalopes~4est.
mushroomspre-washed~300 gest.
shallots~2est.
linguine pasta~320 gest.
salt~1 tspest.
black pepper~½ tspest.
olive oil~3 tbspest.
butter~2 tbspest.
Calvados1 tbsp
port wine~½ cupest.
liquid cream

Steps

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1
Bring a large pot of salted water to a boil (approximately 1 liter per 100g pasta). The salt seasons the pasta as it cooks.
2
Add linguine to the boiling water and spread them apart. As they cook, they will soften and sink completely into the water.
3
Using a sharp knife at approximately 30 degrees, slice the shallots thinly from the base of the blade. Maintain consistent angle for uniform slices.
4
Trim and slice the pre-washed mushrooms. Use gentle finger pressure as a guide while cutting, maintaining a consistent knife angle.
5
Season the veal escalopes with salt and black pepper just before cooking to avoid over-drying the meat.
6
Heat a skillet with olive oil. Sear the veal escalopes on both sides until golden brown, turning several times for even caramelization.
7
Reduce heat to medium and add butter when the meat has browned. Monitor the butter to ensure it reaches a hazelnut-brown color without burning.
8
Remove the veal from the pan. Add Calvados and flambé to burn off alcohol and concentrate flavors.
9
Deglaze the pan with port wine. Reduce slightly to concentrate flavor and further reduce alcohol content.
10
Add liquid cream to the pan. Stir gently to combine all ingredients, creating a light and digestible sauce.
11
Season the sauce with salt and pepper to taste. Adjust consistency if needed.
12
Return the veal to the sauce, making sure to include all the caramelized drippings and fond for maximum flavor.
13
Drain the cooked linguine. Toss with a small amount of olive oil to prevent sticking, or rinse briefly with cold water to stop cooking.
14
Plate the linguine and top generously with the veal and its cream sauce. Serve simply and elegantly.

Veal Escalope Normande with Mushroom Cream Sauce and Linguine

Ingredients

Steps

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