Veal In Apple-Lemon Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Veal scallops
1/2 cup	31g / 1.1oz	Whole wheat flour
4 cups	948ml	Apples - cut into 1/2-inch (large)
1/2 cup	118ml	Lemon juice
2 tablespoons	30ml	Olive oil
1 cup	237ml	Mushrooms - thinly sliced
1 1/2 cups	355ml	Chicken stock

Recipe Instructions

Pat the veal dry with paper towels. Place between sheets of waxed paper and flatten with a mallet until about 1/8-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 minutes.

Puree half of the apples in a blender. Reserve the remaining slices separately. In a lg nonstick frying pan, heat 1 tablespoon oil. Add the mushrooms and saute until tender, about 5 minutes Remove with a slotted spoon and set aside.

Add the remaining 1 tablespoon oil to the pan. Saute the veal about 1 1/2 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 puree, and cook 2 to 3 minutes Add the veal, mushrooms, and apple slices.

Cook 5 minutes.

The Healing Foods Cookbook

Source:
Goya Foods

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