Imagine a dish that transports you straight to the rustic kitchens of Normandy, where rich flavors dance on your palate and every bite tells a story of culinary tradition. This Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados) is not just a meal; it's an experience that elevates home cooking to a gourmet adventure. With its perfect balance of tender veal, luxurious Calvados, and a velvety sauce that whispers of French countryside elegance, this recipe promises to turn an ordinary dinner into an extraordinary culinary memory.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 veal chops
- 1/2 cup apple brandy (Calvados)
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Salt and pepper to taste
- Sliced apples for garnish
Instructions
- Remove veal chops from refrigerator 30 minutes before cooking to bring them to room temperature, ensuring even cooking.
- Pat veal chops dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Heat a large heavy-bottomed skillet over medium-high heat and add a small amount of neutral cooking oil.
- Sear veal chops for approximately 4-5 minutes per side until golden brown, creating a beautiful caramelized exterior. Remove chops from pan and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add butter, allowing it to melt and slightly brown.
- Carefully pour in apple brandy (Calvados), using caution as it may flame briefly. Use a wooden spoon to scrape up any browned bits from the pan.
- Add chicken broth and Dijon mustard, whisking to combine and create a smooth sauce. Simmer for 3-4 minutes until sauce begins to reduce and thicken.
- Return veal chops to the skillet, spooning sauce over them, and cook for an additional 2-3 minutes to reheat and finish cooking.
- Transfer veal chops to serving plates and spoon additional sauce over the top.
- Garnish with thinly sliced fresh apples and serve immediately, preferably with a side of roasted vegetables or creamy mashed potatoes.
Tips
- Temperature is Key: Always let veal chops rest at room temperature before cooking to ensure even heat distribution and perfect tenderness.
- Pat Dry for Perfect Sear: Use paper towels to remove moisture from the veal chops, which helps achieve a beautiful golden-brown crust.
- High Heat, Quick Cooking: Use a heavy-bottomed skillet and medium-high heat to create a caramelized exterior without overcooking the delicate meat.
- Calvados Technique: When adding apple brandy, be prepared for a brief flame and have a lid nearby if needed. The alcohol will quickly burn off, leaving behind a rich flavor.
- Sauce Consistency Matters: Reduce the sauce slowly to develop depth of flavor and achieve the right thickness. It should coat the back of a spoon.
- Don't Overcook: Veal is lean and can quickly become tough. Aim for a light golden color and remove from heat when it's still slightly pink in the center.
- Garnish Wisely: Fresh, thinly sliced apples not only add a beautiful presentation but also complement the apple brandy's flavor profile.
Nutrition Facts
Calories: 338kcal
Carbohydrates: g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 88mg
