Veal Normandie from The LA Technical College


4 slices of baby veal leg (4 oz) masticated

Flour for dredging

2 Tbsp butter

1 oz calvados or cognac

2 Tbsp demi-glace

¾ cup heavy cream

Salt & pepper to taste

1 Tbsp. butter

2 tsp. cracked black pepper

Wild mushroom rehydrated with water & port (diced)

Salt & pepper to taste


In a sauté pan eat the butter under medium heat.

Dredge the veal slices and shake off the excess flour. Cook on both side until the veal has a nice color.

Reserve the veal and discard the grease (do not wash the pan). In the same pan add cracked black pepper, add mushrooms & deglaze with calvados or cognac, flame and add the demi-glace

Swirl to mix and add the cream bring to a short boil, and add the veal slices to warm up.

Serve at once!!

Bon Appetit!!