Escalopes of Pork with Calvados & Apples

This is my version of a lovely traditional dish from Normandy. Generally pork loin or fillet is used for this dish, but I find topside an excellent cut for gentle pan-frying. Naturally the pork needs to be of high quality, such as Bangalow pork. Ask the butcher to trim the meat thoroughly before slicing it.

Dishes like this are generally served quite alone in France, perhaps with a few plain potatoes on the side. I like to serve boiled baby turnips tossed with spinach leaves in a li