Veal in Apple-Lemon Sauce
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.