Veal Escalope Normande with Cream and Mushrooms

• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 pieces Veal cutlets, thin escalopes
• 25 g Plain flour
• 30 g Unsalted butter
• 1 Shallot, large
• 200 g Mushrooms
• 4 sprigs Fresh thyme
• 200 ml Cider, dry
• 150 ml Double cream
• 1 tsp Dijon mustard

1. Season the veal on both sides with the fine sea salt and black pepper, then dust lightly with the plain flour, shaking off any excess. Finely chop the shallot and slice the mushrooms.
2. Heat half the unsalted butter in a large frying pan over a medium-high heat. Fry the veal for 1 to 2 minutes per side until lightly golden and just cooked through, then transfer to a warm plate.
3. Add the remaining butter to the pan, then cook the shallot and mushrooms over a medium heat for 4 to 5 minutes until the mushrooms have softened and any liquid has mostly evaporated. Add the thyme sprigs and stir for 30 seconds until fragrant.
4. Pour in the cider and scrape up any browned bits from the base of the pan. Simmer briskly for 4 to 6 minutes until reduced by about half.
5. Lower the heat and stir in the double cream and Dijon mustard. Simmer gently for 2 to 4 minutes until the sauce lightly coats the back of a spoon, then taste and adjust with a pinch more fine sea salt if needed.
6. Return the veal and any resting juices to the pan and warm through for 1 to 2 minutes without boiling. Spoon the mushrooms and sauce over the escalopes to serve.

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