Preparation:
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 minutes.
Puree half of the apples in a blender. Reserve the remaining slices separately. In a lg nonstick frying pan, heat 1 tablespoon oil. Add the mushrooms and sauté until tender, about 5 minutes Remove with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the pan. Sauté 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 minutes Add the veal, mushrooms, and apple slices.
Cook 5 minutes.
The Healing Foods Cookbook |
