Title: Veal Chops & Apple Dressing
Categories: Veal Stuffing Main
Yield: 4 Servings

1 1/2	c	Chopped onion
1 1/2	c	Low-sodium chicken broth
4	c	Cubed whole wheat bread
1	c	Thinly sliced celery
2	md	Tart green apples, peeled, cored and chopped
1	c	Raisins
2	ts	Dry sage
1	lb	Veal loin chops, trimmed of fat
1/3	c	Dry white wine

Cook onion and 1/2 c of the broth over high heat, stirring often, until onion is soft and liquid has evaporated. Scrape onion into a large bowl. Add 1/2 c more broth, bread, celery, apple, raisins and sage. Mix until well blended. Add veal chops to pan an cook over medium-high heat, turning once, until well browned on both sides. Pile dressing evenly over chops. Pour wine and remaining 1/2 c broth around chops. Bring to a boil. Reduce heat to low. Cover and simmer until veal is very tender when pierced, about 35 minutes.

Per serving: 540 calories, 14.7 g fat

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