VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)

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

Provided by twissis

Categories Veal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
Heat butter & oil in a lrg skillet at least 15-in in diameter. 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).
When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
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. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

Nutrition Facts : Calories 569, Fat 50.3, SaturatedFat 28, Cholesterol 147.9, Sodium 697.3, Carbohydrate 29.5, Fiber 3.1, Sugar 11.4, Protein 3.7