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

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

Recipe by Cooking Light December 2000


Credit: Randy Mayor

Recipe Summary

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


Ingredient Checklist


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.

  • 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.