Veal Medallions with Apples

Published 22 October 07 11:44 AM | Kathleen

Recipe Name:  Veal Medallions with Apples

Servings: 2

Submitted By: Trish

Food Category: Main Course

Cooking Time: 25 min

Calories Per Serving (if known): CALORIES 331(28% from fat); FAT 10.4g (sat 2.4g,mono 3.4g,poly 2.8g); PROTEIN 30.2g; CHOLESTEROL 101mg; CALCIUM 40mg; SODIUM 662mg; FIBER 0.8g; IRON 1.7mg; CARBOHYDRATE 26.3g

 

Ingredients

 Sauce:
1 cup dry sherry
1 3/4 cups fat-free, less-sodium chicken broth
1/4 cup thawed apple juice concentrate, undiluted
1 tablespoon water
1 1/2 teaspoons cornstarch
1/2 cup chopped Granny Smith apple
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
 
Veal:
4 (2-ounce) veal medallions
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil

 Preparation

To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes). Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes). Combine water and cornstarch in a small bowl. Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat; stir in apple and thyme. Cover and keep warm.

To prepare veal, sprinkle veal with salt and pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.

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Comments

# Trish said on October 23, 2007 06:33 PM:

I made this over the weekend w/o thyme (not a big spice person).   It was really, really delicious.  I added walnuts to the sauce as well.