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    You are in: Home / Recipes / Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin) Recipe
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    Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin)

    Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin). Photo by BarbryT

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    twissis's Note:

    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*

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    Units: US | Metric


    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.

    Browse Our Top Veal Recipes

    Ratings & Reviews:

    • on April 12, 2008


      Utterly outstanding. Creamy, slightly tart and very tender. I shall make this often. It's so easy, too.

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    • on July 19, 2007


      I have made this more than once. Thanks for sharing. It is so delicious. I am trying to save all the recipes I can here before I move to Mexico

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2007


      This wonderful veal scallopini uses a Normandy style of cooking, and all the flavors work beautifully together. And, why not, Jacques Pepin put this recipe together! This is easy to prepare, and really, really good! My veal slices were thin, and cooked quickly. My sauce was ready in less time than indicated.

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

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 568.9
    Calories from Fat 453
    Total Fat 50.3 g
    Saturated Fat 27.9 g
    Cholesterol 147.9 mg
    Sodium 697.3 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 3.0 g
    Sugars 11.3 g
    Protein 3.7 g

    The following items or measurements are not included:

    veal escalopes

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