Veal Recipes

2 servings

Ingredients
Sauce:
1 cup dry sherry
1¾ cups fat-free, less-sodium chicken broth
½ cup thawed apple juice concentrate, undiluted
1 tablespoon water
1½ teaspoons cornstarch
½ cup chopped Granny Smith apple
½ teaspoon chopped fresh or 1/8 teaspoon dried thyme

Veal:
4 (2 oz) veal medallions 60g
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil

Directions
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.