MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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
  
 MMMMM

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