ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Medallions with Apple-Thyme Sauce

Randy Mayor
Yield 2 servings (serving size: 2 medallions and 1/2 cup sauce)
To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.