Veal in Apple-Lemon Sauce
- 1 1/2 pounds veal cutlets
- 1/2 cup whole wheat flour
- 4 each apples cut up
- 1/2 cup lemon juice
- 2 tablespoons olive oil
- 1 cup mushrooms sliced
- 1 1/2 cups chicken broth
- Pat the veal dry with paper towels.
- Place between sheets of waxed paper and flatten with a mallet until about 18 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 large nonstick frying pan, heat 1 tablespoon oil.
- Add the mushrooms and saute until tender, about 5 min.
- Remove with a slotted spoon and set aside.
- Add the remaining 1 tablespoon 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.
veal cutlets, whole wheat flour, apples, lemon juice, olive oil, mushrooms, chicken broth
Taken from recipeland.com/recipe/v/veal-apple-lemon-sauce-40794 (may not work)