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Meat, Northern, Eastern and Western France

Veal Normandy with tagliatelle

Veal Normandy is pan seared veal cutlets served in a creamy sauce made with mushrooms, apples and calvados, alongside tagliatelle. It serves 4, takes 35 minutes, is medium difficulty, and costs €4.30 per serving. The key to success is a short sear on the veal and a good deglaze of the pan after flambéing.

Tonight, veal cutlets flambéed with calvados, topped with a creamy mushroom and apple sauce, over tagliatelle coated in that same sauce.

Veal Normandy with tagliatelle
Total time
35 min
Difficulty
Medium
Cost per person
€4.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This dish pairs gently seared veal with a sauce built on three strong ideas, mushrooms for a soft texture, apple for a touch of sweetness, and calvados for aroma. Cream pulls it all together without hiding the taste of the veal, and the tagliatelle soaks up every bit of sauce left on the plate.

It works for an evening when you want something a bit more special than a typical weeknight dinner, without needing any special equipment. It suits a family Sunday just as well as a meal with guests, and kids usually enjoy it since the flavor stays mild, the calvados cooks off during flambéing.

The ingredients

4 people

Butcher

  • Veal cutlets 4

Fruits and vegetables

  • White mushrooms 250 g
  • Apple 2
  • Shallots 2

Pantry

  • Calvados 4 cl
  • Tagliatelleoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the tagliatelle in a large pot of salted boiling water, then drain. 10 min

    Save a ladle of the pasta water, it loosens the sauce if needed.

  2. Sear the cutlets in the butter for one to two minutes per side, then set them aside and keep warm. 4 min

    Don't cook them any longer, veal toughens very quickly.

  3. Cook the shallots, sliced mushrooms and diced apple in the same pan. 6 min

    The apple pieces should stay a bit firm.

  4. Pour in the calvados, flambé it, then add the cream and let it reduce briefly. 3 min

    Scrape up the browned bits, that's the best part of the sauce.

  5. Return the cutlets to the sauce, warm them through, and serve with the tagliatelle. 2 min

    Spoon the sauce over the pasta at the last minute so it doesn't get absorbed too much.

Our tips to get it right

  • Pick cutlets of even thickness so they all cook at the same pace in the pan.
  • Flambé the calvados away from a hood or cabinets, and wait for the flame to die out on its own before moving on.
  • If the sauce looks too thick after reducing, loosen it with a bit of the pasta cooking water instead of plain water.

The variations

  • Swap the veal for chicken cutlets, the cooking time stays the same and the Normandy sauce works just as well.
  • For a meat free version, replace the cutlets with pan seared slices of parsnip or celery root, keeping the same sauce.
  • For kids in a hurry, skip flambéing the calvados and just let it simmer two extra minutes in the pan before adding the cream.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Bread for mopping up the sauce
  • Sparkling apple juice

Storage

Store leftovers in the refrigerator in a sealed container for 2 to 3 days. Freezing isn't ideal since the cream can separate when thawed. Reheat gently in a pan over low heat, adding a splash of water or cream if the sauce has thickened.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can make the mushroom and apple sauce a few hours ahead and reheat it gently. Add the cooked cutlets only when you're ready to serve so they don't toughen.

Can you replace the calvados?

You can use dry cider instead, letting it reduce a bit longer since it's less concentrated. The result will be slightly less aromatic but still tasty.

How do you keep the cutlets from getting tough?

The secret is a very short sear, one to two minutes per side, pulling them out as soon as they're browned. They finish cooking gently once you return them to the sauce.

Can you use a different type of apple?

Pick a firm apple that holds its shape when cooked, like a Braeburn or a Granny Smith. Avoid very juicy apples, they'll release too much water in the pan.

How long does it take to make a veal Normandy with tagliatelle?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a veal Normandy with tagliatelle?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal Normandy with tagliatelle cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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