When I was 20, I came to Paris to study French during my long summer vacation. Yes, yes, I have always been kind of a nerd that chose to study over her holidays. I loved every second of those two months; my French improved a lot, I made good friends, and I got to spend two months getting to know the city of my dreams. A girl couldn’t ask for more.
It was the beginning of my story with this city, that has many chapters and has not yet ended. We are still going strong and steady for now. At the time I lived in the south part of the city in a student dorm, ate cafeteria food that was not that bad, went to Louvre a lot (probably why I don’t go anymore) and rode the metro with a book always glued to my hand. I also attended French lessons 😉
One of my friends once invited me to lunch with her family to a neighborhood brasserie. I was excited to be eating real French non-cafeteria food so to the least! I took the metro across Paris and met them at the restaurant. I vividly remember when my friend’s dad explained to me that THE thing to order at this place was the “escalope à la Normande”. He then explained that the dish consisted of veal scallops served with a super creamy mushroom sauce and rice on the side. I didn’t even think about it and ordered exactly that, and it was heavenly. It was a very long time ago and I still remember how good the scallops were that day! (The brasserie has now changed owners and this dish is no longer on the menu, sadly!)
This dish comes originally form the Normandy region, that’s why there’s cider in it. Not to worry you can replace with white wine, it will taste fantastic too. I’ve done it a lot.
I have been cooking this dish ever since, my way. Don’t know if it’s the right way, the important thing is that they are good. They are extraordinary. Really. And you will have dinner served 30 minutes after you start cooking. It’s that easy. I promise.
Veal Scallops 4 u
Cider or White Wine 100 ml
Shallots 4 u
Mushrooms 150 g
Heavy (double) cream 200 g
Butter 40 g
Rice to serve with or whatever you like best 😊
Thinly chop the shallots, slice the mushrooms and season the veal scallops with salt and pepper. Prepare the rest of the ingredients so that you can reach for them easily while you are cooking!
In a medium size skillet melt the butter and cook slowly the thinly sliced shallots until translucid. About 5 minutes. Do not brown them. Add the veal scallops and sear on both sides (they must be browned and make you want to eat them right away!). Remove from the skillet cover in and reserve.
Add the mushrooms and brown over medium heat. Once they have released their liquid and start to brown season with salt. Once they are cooked, pour the cider or white wine and deglaze over high heat (this means you will scrub the bottom of the skillet with your spoon to get all the browning form the meat that were stuck there. Once you did that reduce the heat to low and let the liquid reduce to half its volume. Add the cream and let reduce for about 5 minutes or until desired consistency.
Adjust seasoning. Over low heat and put the scaloppini back in the skillet until they are cooked (probably 2 or 3 minutes).
Serve with white rice and enjoy!