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Randy Mayor Photo by: Randy Mayor

Veal Medallions with Apple-Thyme 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.

Cooking Light DECEMBER 2000

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

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.

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 28%
  • Fat: 10.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 30.2g
  • Carbohydrate: 26.3g
  • Fiber: 0.8g
  • Cholesterol: 101mg
  • Iron: 1.7mg
  • Sodium: 662mg
  • Calcium: 40mg
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Veal Medallions with Apple-Thyme Sauce recipe

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