Title: Veal in Apple-Lemon Sauce
Categories: Veal Meat Fruit
Yield: 6 Servings

		Fifield xkgr41a
1 1/2	lb	Veal scallops
1/2	c	Whole wheat flour
4	lg	Apples; cut into 1/2-inch

1/2 cup Lemon juice 2 tablespoons Olive oil 1 cup Mushrooms -- thinly sliced 1 1/2 cups Chicken stock

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 min. Puree half of the apples in a blender. Reserve the remaining slices separately. In a lg nonstick frying pan, heat 1 tb oil. Add the mushrooms and saute until tender, about 5 min. Remove with a slotted spoon and set aside. Add the remaining 1 tb 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 min. Add the veal, mushrooms, and apple slices. Cook 5 minutes. The Healing Foods Cookbook

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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