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*"
photo by clovette1010 photo by clovette1010
photo by clovette1010
photo by BarbryT photo by BarbryT
photo by Mme M photo by Mme M
photo by Mme M photo by Mme M
Ready In:




  • 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.

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  1. Utterly outstanding. Creamy, slightly tart and very tender. I shall make this often. It's so easy, too.
  2. 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
  3. 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.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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