Veal Scallopini with Apples and Creamy Calvados Sauce
"With the rising prices of everything, veal may be substituted with chicken or pork tenderloin, but note that it won't be exactly the same. However, occasionally, I've found veal on sale for a good price and maybe you will be fortunate to find it on sale too. Cookbook: The Dinah Shore American Kitchen"
- Serving Size: 1 (225 g)
- Calories 419
- Total Fat - 28.8 g
- Saturated Fat - 14.2 g
- Cholesterol - 87.8 mg
- Sodium - 1100.9 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 2.3 g
- Sugars - 18 g
- Protein - 10.7 g
- Calcium - 88.4 mg
- Iron - 0.8 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Peel and core the apples, then cut into 1/8-inch cubes. Place the cubes in a bowl, add the lemon juice, and mix thoroughly so the apples are well coated. Set aside.
Sprinkle the veal with 1 teaspoon of salt and the pepper. Dredge them in the flour and shake off any excess.
Heat the butter and oil in a large heavy skillet. When hot, add the prosciutto or Virginia ham, crisp, and remove it with a slotted spoon and set aside to drain.
Add the veal, a few pieces at a time, and saute over medium heat until lightly browned on both sides, approximately 2 - 3 minutes on each side. When the veal is cooked, set it aside in a warm (180-degrees F) oven (prevents it from cooling down).
Add the apples with the lemon juice, and the Calvados or applejack to the pan. Deglaze the pan and cook over high heat for 3 - 4 minutes, stirring frequently, to reduce the sauce. Add the cream and continue cooking until the mixture has turned a rich ivory color. Reduce the heat and cook, stirring frequently, until the cream has reduced to about half and the sauce coats spoon, almost 10 minutes. Add the prosciutto or Virginia ham. Taste for seasoning, you may need about 1/2 teaspoon salt, but taste, taste, taste to get it right.
Arrange the veal attractively on a heated platter and spoon the apples, ham, and sauce over all. Enjoy!
No special items needed.