Ingredients for 4 people
Preparation
Wash, cut the mushrooms into thin slices and brown them in a pan with a little butter. Season with salt and pepper and set aside.
Cook the veal cutlets for a few minutes on a low heat with a little butter. Season with salt and pepper and set aside.
Cut the onion and sauté.
Deglaze with the cider and let the preparation reduce.
Add the Calvados and reduce again.
Add the mushrooms, fresh cream and cutlets to the mixture.
Cook for a few minutes and sprinkle with chives.
