Veal Medallions with Apple-Thyme Sauce

Veal Medallions with Apple-Thyme Sauce Recipe
Randy Mayor
To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.

Yield:

2 servings (serving size: 2 medallions and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 331
Caloriesfromfat 28 %
Fat 10.4 g
Satfat 2.4 g
Monofat 3.4 g
Polyfat 2.8 g
Protein 30.2 g
Carbohydrate 26.3 g
Fiber 0.8 g
Cholesterol 101 mg
Iron 1.7 mg
Sodium 662 mg
Calcium 40 mg

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.

Leslie Revsin,

Cooking Light

December 2000
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