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.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Reduce the heat to medium and add the chopped shallots to the skillet. Sauté for about 1 minute, or until fragrant and slightly softened.

Step 6

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.

Step 7

Stir in the chicken stock and heavy cream. Let the sauce simmer for about 3-4 minutes, or until it thickens slightly.

Step 8

Return the veal and apples to the skillet, gently tossing them in the sauce to coat. Allow to heat through for 2-3 minutes.

Step 9

Transfer the veal and apples to serving plates, spooning the sauce over the top. Garnish with chopped fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1316.4g)

Amount per serving	% Daily Value*
Calories	3071.4

Total Fat 216.8g	0%
Saturated Fat 90.3g	0%
Polyunsaturated Fat 18.8g
Cholesterol 607.9mg	0%
Sodium 2942.8mg	0%
Total Carbohydrate 111.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 43.8g
Protein 93.1g	0%

Vitamin D 90.7IU	0%
Calcium 236.6mg	0%
Iron 7.2mg	0%
Potassium 1839.5mg	0%

*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.

Source of Calories

Fat: 70.5%

Protein: 13.5%

Carbs: 16.1%