| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Veal, Meats, Apples | 6 | Servings | |
INGREDIENTS
| -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 |
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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