Veal in Apple-Lemon Sauce

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.