Veal cutlet with mushrooms and pearl onions in Calvados cream sauce as in the Auge Valley

Ingredients for 4 servings:

• 4 veal chops, at least 200 grams each
• 200 g pearl onions
• 250 g mushrooms or other mushrooms
• 4 sprigs of flat-leaf parsley
• 350 g double cream
• 25 ml Calvados
• 40 g butter
• 20 ml vegetable oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Côtes de veau vallée d’Auge

Peel the pearl onions and blanch for about ten minutes, then rinse in cold water. Trim the mushrooms and cut up any large ones. Sear the veal chops on both sides in half the butter and vegetable oil. Season with salt and pepper, and finish cooking in the oven or keep warm. Drain the cooking fat, add the remaining butter to the pan, and brown the pearl onions on all sides. After two to three minutes, add the mushrooms and fry until they begin to absorb water. Add the crème double, heat, and simmer on low heat for five minutes. Season with salt, pepper, and Calvados. Coat the veal chops with the sauce and sprinkle with chopped parsley.