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Veal in Apple-Lemon Sauce

 

7

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 ½ pounds veal cutlets
*
½ cup whole-wheat flour
4 each apples
cut up
½ cup lemon juice
2 tablespoons olive oil
1 cup mushrooms
sliced
1 ½ cups chicken broth

Directions

Pat the veal dry with paper towels.

Place between sheets of waxed paper and flatten with a mallet until about ⅛ 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.

Purée 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 sauté until tender, about 5 min.

Remove with a slotted spoon and set aside.

Add the remaining 1 tablespoon oil to the pan.

Sauté the veal about 1½ 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 purée, and cook 2 to 3 min.

Add the veal, mushrooms, and apple slices.

Cook 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 14134% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 87mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 22%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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