Veal Scaloppine W Cream Calvados Apples Jacques Pepin

This recipe by jacques pepin from his a french chef cooks at home cookbook, takes an italian classic & adds french influence to produce a company-worthy outcome. I have not made this dish, but will be searching my grocery store for veal at a reasonable price for it. In the meantime, i hope someone will be as tempted as i am to give this a try. *enjoy*

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.

When escalopes are cooked , arrange them on a platter & set aside in a warm place such as an oven heated to 180f.

Add apples w / lemon juice & calvados to the pan.

Scrape up all pan encrustations & cook over mod-heat for 3 minutes.

Add cream & cont cooking till mixture has turned a rich ivory color.

Reduce heat & cook 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.

I expect it may depend on what the entire menu looks like , so i will let you decide th.

Ingredients

veal escalopes, apples, lemon juice, salt, black pepper, flour, butter, vegetable oil, calvados, double cream