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Veal in apple-lemon sauce

Yield: 6 Servings -

Ingredients:

• 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

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