Veal escalope in Normandy apple sauce (à la normande)

1. Flatten the veal escalopes slightly between two sheets of film, season with salt and pepper and dredge in flour.

2. Fry them golden on both sides in hot butter, then lift out and keep warm.

3. In the remaining butter soften the finely chopped shallots and the sliced mushrooms.

4. Deglaze with the cider, scrape up the caramelised bits and reduce by half.

5. Add the cream and boil to a thick, creamy sauce; meanwhile sauté the apple wedges separately in a little butter.

6. Return the meat to the sauce, warm through, and serve with the sautéed apple.

Tip: Normandy's three treasures on one plate: apple, cider and cream. The sauce is ready when it coats the back of a spoon. Serve with steamed rice or mashed potato.