Veal in Apple-Lemon Sauce
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
veal cutlets
|
*
|
| 118 | ml |
whole-wheat flour
|
|
| 4 | each |
apples
cut up |
|
| 118 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
mushrooms
sliced |
|
| 355 | ml |
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.
