Veal Scaloppine W Cream Calvados Apples Jacques Pepin
Indulge in the rich, French-inspired flavors of Jacques Pépin's Veal Scaloppine with Cream, Calvados, and Apples—a gourmet dish that beautifully combines tender veal, caramelized apples, and a luscious Calvados cream sauce. This recipe captures the elegance of classic French cuisine, with perfectly pan-seared veal scaloppine paired with sweet-tart apples like Gala or Honeycrisp, and a splash of apple brandy for depth and sophistication. Enhanced by a touch of shallots, chicken stock, and heavy cream, the silky sauce ties the dish together in a symphony of flavors. Ready in just 40 minutes, it's an impressive yet surprisingly approachable option for a decadent dinner party or a romantic meal at home. Serve it with a side of crusty bread or creamy mashed potatoes to savor every drop of the luxurious sauce.
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Recipe Information
Ingredients
- 4 pieces (about 4 ounces each) Veal scaloppine
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 large Apples (such as Gala or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons Shallots, finely chopped
- 0.5 cup Calvados (apple brandy)
- 0.75 cup Heavy cream
- 0.25 cup Chicken stock
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the veal scaloppine between two sheets of parchment paper or plastic wrap. Gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of veal in the seasoned flour, shaking off any excess, and set aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter is melted and hot, add the veal in a single layer (cook in batches if necessary). Cook for about 1-2 minutes per side, or until golden brown. Remove the veal from the skillet and set aside, keeping it warm.
In the same skillet, add the remaining butter and olive oil. Add the sliced apples and cook for 4-5 minutes, stirring occasionally, until they are lightly caramelized and tender. Remove the apples from the skillet and set aside.
Reduce the heat to medium and add the chopped shallots to the skillet. Sauté for about 1 minute, or until fragrant and slightly softened.
Carefully pour in the Calvados and let it cook for 1-2 minutes, scraping any browned bits off the bottom of the skillet, until the liquid is slightly reduced.
Stir in the chicken stock and heavy cream. Let the sauce simmer for about 3-4 minutes, or until it thickens slightly.
Return the veal and apples to the skillet, gently tossing them in the sauce to coat. Allow to heat through for 2-3 minutes.
Transfer the veal and apples to serving plates, spooning the sauce over the top. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 12.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
