Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.

Leslie Revsin
Recipe by Cooking Light December 2000

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Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

331 calories; calories from fat 28%; fat 10.4g; saturated fat 2.4g; mono fat 3.4g; poly fat 2.8g; protein 30.2g; carbohydrates 26.3g; fiber 0.8g; cholesterol 101mg; iron 1.7mg; sodium 662mg; calcium 40mg.
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