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

• 12 veal escalopes (4-in diameter & 1/2-in thick, not pounded)
• 3 medium apples
• 5 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 2 ounces flour
• 2 ounces butter
• 2 tablespoons vegetable oil
• 5 tablespoons calvados
• 12 ounces double cream

1. Peel, core & cut apples into 1/2-in cubes.
2. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
3. Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
4. Heat butter & oil in a lrg skillet at least 15-in in diameter.
5. 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).
6. When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180F (80C).
7. Add apples w/lemon juice & Calvados to the pan.
8. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
9. Add cream & cont cooking till mixture has turned a rich ivory color.
10. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
11. Taste for seasoning; you will prob need to add about 1/2 tsp salt.
12. Spoon sauce over escalopes & serve immediately.
13. 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.
14. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

veal, apples, lemon juice, salt, black pepper, flour, butter, vegetable oil, calvados, cream

Taken from www.food.com/recipe/veal-scaloppine-w-cream-calvados-apples-jacques-pepin-222819 (may not work)