Veal and apple scaloppine

Yield: 4 Servings

Measure Ingredient
1 pounds Veal scallops -- thinly
\N \N Sliced
2 \N Green apples
1 tablespoon Safflower oil
½ cup Applejack or Calvados
½ cup Half and half

1. Preheat oven to 350 degrees F. Pound slices of veal between sheets of waxed paper until very thin and tender. Peel, core, and slice apples.

2. Lightly oil a medium-sized baking dish or casserole with some of the safflower oil. Spread apple slices over bottom of dish. Bake for 20 minutes, uncovered.

3. In a large skillet over medium-high heat, heat remaining oil and lightly brown each piece of veal on both sides. Place veal slices on top of apples in baking dish.

4. Pour applejack into skillet to deglaze pan, allowing brandy to heat and scraping pan as it cooks. Add cream and cook over medium heat for 5 minutes. Pour sauce over veal and apples. Bake veal until bubbling (about 20 minutes). Serve at once.

Recipe By : the California Culinary Academy File

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