Veal in Apple-Lemon Sauce

1. 1

   Pat the veal dry with paper towels.

2. 2

   Place between sheets of waxed paper and flatten with a mallet until about 18 inch thick.

3. 3

   Dredge in the flour.

4. 4

   Shake off the excess.

5. 5

   In a 2-quart saucepan, cook the apples in the lemon juice until tender, about 5 to 7 min.

6. 6

   Puree half of the apples in a blender.

7. 7

   Reserve the remaining slices separately.

8. 8

   In a large nonstick frying pan, heat 1 tablespoon oil.

9. 9

   Add the mushrooms and saute until tender, about 5 min.

10. 10

    Remove with a slotted spoon and set aside.

11. 11

    Add the remaining 1 tablespoon oil to the pan.

12. 12

    Saute the veal about 1 1/2 min on each side.

13. 13

    Remove the veal to a platter and keep warm.

14. 14

    Add the stock to the pan and bring to a boil, scraping the bottom of the pan to loosen browned bits.

15. 15

    Lower the heat, add the apple puree, and cook 2 to 3 min.

16. 16

    Add the veal, mushrooms, and apple slices.

17. 17

    Cook 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.