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

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

Directions

1. 1

   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.

2. 2

   Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.

3. 3

   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).

4. 4

   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).

5. 5

   Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.

6. 6

   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.

7. 7

   Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.

8. 8

   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.