INGREDIENTS

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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