Veal in apple-lemon sauce
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Veal in apple-lemon sauce
  Veal    Sauces  
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63521. Report a problem with this recipe.
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      Title: Veal in apple-lemon sauce
 Categories: Veal, Meats, Apples
      Yield: 6 Servings
 
           -Don Fifield xkgr41a
  1 1/2 lb Veal scallops
    1/2 c  Whole wheat flour
      4 lg Apples; cut into 1/2-inch
           -slices
    1/2 c  Lemon juice
      2 tb Olive oil
      1 c  Mushrooms; thinly sliced
  1 1/2 c  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
 




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Recipe ID 63521 (Apr 03, 2005)

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