Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin) Recipe

Name: Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 veal escalopes (4-in diameter & 1/2-in thick, not pounded); 3 medium apples; 5 tablespoons lemon juice; 1 teaspoon salt; 1 teaspoon black pepper (freshly ground); 2 ounces flour; 2 ounces butter; 2 tablespoons vegetable oil; 5 tablespoons calvados; 12 ounces double cream

Servings: persons

12 veal escalopes (4-in diameter & 1/2-in thick, not pounded)
3 medium apples
5 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
2 ounces flour
2 ounces butter
2 tablespoons vegetable oil
5 tablespoons calvados
12 ounces double cream

1
Peel, core & cut apples into 1/2-in cubes.
2
Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
3
Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
4
Heat butter & oil in a lrg skillet at least 15-in in diameter.
5
When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
6
When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180F (80C).
7
Add apples w/lemon juice & Calvados to the pan.
8
Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
9
Add cream & cont cooking till mixture has turned a rich ivory color.
10
Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
11
Taste for seasoning; you will prob need to add about 1/2 tsp salt.
12
Spoon sauce over escalopes & serve immediately.
13
NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy.
14
I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 veal escalopes (4-in diameter & 1/2-in thick, not pounded), 3 medium apples, 5 tablespoons lemon juice, 1 teaspoon salt, and more.

Yes, Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin)

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