6 – 6oz veal hip cutlets (pounded)
3 – golden delicious apples (peeled, seeded and diced)
1 c chantrellle mushrooms (sliced)
4 oz clarified butter
1/8 tsp kosher salt
1/8 tsp ground black pepper
2 shallots (minced)
2 oz calvados
1 c heavy whipping cream
1 tbsp oregano (minced)
Season the veal scallops then sauté in 2 oz clarified butter for 1-2 minutes per side. Remove and hold warm. Now add 2oz of clarified butter to the same pan the veal was cooked in. Add mushrooms, shallots, apples and oregano and cook for 2-3 minutes. De-glaze pan with calvados. Pour heavy cream into pan and reduce by 1/3. Pour sauce over warmed veal scallops and serve.