Veal in Apple-Lemon Sauce

Title:
Veal in Apple-Lemon Sauce

Yield:
6 Servings

Categories:
Veal,
Meats,
Apples




Ingredients:





          -Don Fifield xkgr41a


 1 1/2 lb Veal scallops


   1/2 c  Whole wheat flour


     4 lg Apples; cut into 1/2-inch


          -slices


   1/2 c  Lemon juice


     2 tb Olive oil


     1 c  Mushrooms; thinly sliced


 1 1/2 c  Chicken stock






 Pat the veal dry with paper towels. Place between sheets of waxed paper and


 flatten with a mallet until about 1/8-inch thick. Dredge in the flour.


 Shake off the excess.


  In a 2-quart saucepan, cook the apples in the lemon juice until tender,


 about 5 to 7 min. Puree half of the apples in a blender. Reserve the


 remaining slices separately.


  In a lg nonstick frying pan, heat 1 tb oil. Add the mushrooms and saute


 until tender, about 5 min.  Remove with a slotted spoon and set aside.


  Add the remaining 1 tb oil to the pan. Saute the veal about 1 1/2 min on


 each side. Remove the veal to a platter and keep warm.


  Add the stock to the pan and bring to a boil, scraping the bottom of the


 pan to loosen browned bits. Lower the heat, add the apple puree, and cook
2


 to 3 min.


  Add the veal, mushrooms, and apple slices. Cook 5 minutes.


  The Healing Foods Cookbook


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini