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

1. Pat the veal dry with paper towels.
2. Place between sheets of waxed paper and flatten with a mallet until about 18 inch thick.
3. Dredge in the flour.
4. Shake off the excess.
5. In a 2-quart saucepan, cook the apples in the lemon juice until tender, about 5 to 7 min.
6. Puree half of the apples in a blender.
7. Reserve the remaining slices separately.
8. In a large nonstick frying pan, heat 1 tablespoon oil.
9. Add the mushrooms and saute until tender, about 5 min.
10. Remove with a slotted spoon and set aside.
11. Add the remaining 1 tablespoon oil to the pan.
12. Saute the veal about 1 1/2 min on each side.
13. Remove the veal to a platter and keep warm.
14. Add the stock to the pan and bring to a boil, scraping the bottom of the pan to loosen browned bits.
15. Lower the heat, add the apple puree, and cook 2 to 3 min.
16. Add the veal, mushrooms, and apple slices.
17. 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)