Ingredients
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12
-
3
-
5
-
1
-
1
-
2
-
2
-
2
-
5
-
12
-
-
-
-
-
Directions
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*,Utterly outstanding. Creamy, slightly tart and very tender. I shall make this often. It’s so easy, too.
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Steps
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1
Done
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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
Done
|
Sprinkle Veal Escalopes W/Salt & Pepper & Then W/the Flour, Shaking Off Any Excess. |
|
3
Done
|
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
Done
|
When Escalopes Are Cooked, Arrange Them on a Platter & Set Aside in a Warm Place Such as an Oven Heated to 180f (80c). |
|
5
Done
|
Add Apples W/Lemon Juice & Calvados to the Pan. Scrape Up All Pan Encrustations & Cook Over Mod-Heat (stir Freq) For 3 Minutes. |
|
6
Done
|
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
Done
|
Taste For Seasoning; You Will Prob Need to Add About 1/2 Tsp Salt. Spoon Sauce Over Escalopes & Serve Immediately. |
|
8
Done
|
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. |
