Veal Scallops with Creamy Mushroom Sauce

When I was 20, I came to Paris to study French during my long summer vacation. Yes, yes, I have always been kind of a nerd that chose to study over her holidays. I loved every second of those two months; my French improved a lot, I made good friends, and I got to spend two months getting to know the city of my dreams. A girl couldn't ask for more.

It was the beginning of my story with this city, that has many chapters and has not yet ended. We are still going strong and steady for now. At the time I lived in the south part of the city in a student dorm, ate cafeteria food that was not that bad, went to Louvre a lot (probably why I don't go anymore) and rode the metro with a book always glued to my hand. I also attended French lessons 😉.

One of my friends once invited me to lunch with her family to a neighborhood brasserie. I was excited to be eating real French non-cafeteria food so to the least! I took the metro across Paris and met them at the restaurant. I vividly remember when my friend's dad explained to me that THE thing to order at this place was the 'escalope à la Normande'. He then explained that the dish consisted of veal scallops served with a super creamy mushroom sauce and rice on the side. I didn't even think about it and ordered exactly that, and it was heavenly. It was a very long time ago and I still remember how good the scallops were that day! (The brasserie has now changed owners and this dish is no longer on the menu, sadly!)

This dish comes originally form the Normandy region, that's why there's cider in it. Not to worry you can replace with white wine, it will taste fantastic too. I've done it a lot.

I have been cooking this dish ever since, my way. Don't know if it's the right way, the important thing is that they are good. They are extraordinary. Really. And you will have dinner served 30 minutes after you start cooking. It's that easy. I promise.