Title: VEAL IN APPLE-LEMON SAUCE
Categories: Veal, Meats, Apples
Yield: 6 servings
-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
