veal calvados Recipe

Sear the Veal

In a large skillet, heat olive oil and butter over medium-high heat. Season the veal chops with salt and pepper, then sear them in the skillet for about 4-5 minutes on each side until browned. Remove from skillet and keep warm.

Deglaze with Calvados

In the same skillet, pour in the Calvados and scrape the bottom to deglaze. Let it simmer for a few minutes until slightly reduced.

Add Apples

Slice the apples into wedges and add them to the skillet. Cook for another 2-3 minutes until they soften slightly and are coated with the sauce.

Boil the Potatoes

Peel and cube the potatoes. Boil in salted water until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add heavy cream, minced garlic, salt, and pepper. Smash until creamy but still chunky.

Sauté the Greens

In a separate skillet, heat olive oil over medium heat. Add sliced garlic and sauté until fragrant. Add the spinach or kale and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Serve

Plate the smashed potatoes, top with the veal and apples, and serve the wilted greens on the side. Drizzle the Calvados sauce over the veal and enjoy!