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40 minutes
Prep: 20 minutes
Cook: 20 minutes
141 calories per serving view nutrition facts
6 servings
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| 1 1/2 | pounds | veal scallops | |
| 1/2 | cup | whole wheat flour | |
| 4 | each | apples | cut up |
| 1/2 | cup | lemon juice | |
| 2 | tablespoons | olive oil | |
| 1 | cup | mushrooms | sliced |
| 1 1/2 | cups | chicken broth |
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 large nonstick frying pan, heat 1 tb oil.
Add the mushrooms and sauté 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 87mg | 4% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 10.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 1% | Vitamin C | 22% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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