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    4 scaloppine
    2 tbsp butter, unsalted
    4 tbsp Calvados
    3 shallots, minced
    Chopped parsley and thyme tt
    ½ cup dry white wine
    ½ cup heavy cream
    ½ vanilla bean, split


Coat veal lightly with seasoned flour and brown in the butter.

Cook meat until tender, approximately five minutes.

Warm the Calvados separately, and add to the pan. Flambe. Shake pan until flames die.

Remove meat from pan and keep warm.

Add shallots, parsley, thyme, wine, cream and vanilla. Blend well.

Return meat to the pan, and turn to coat.

Remove vanilla bean and plate to serve.


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