It’s apple season. The stores are filled with colorful displays of crisp, juicy apples. Tart Granny Smith apples lightly coated with maple syrup make a perfect topping for sauteed veal cutlets. I created this dinner after tasting several different types of maple syrup at this year’s Fancy Food Show. The veal takes only 2 or 3 minutes to cook. It will continue to cook in its own heat once removed from the skillet.
Orzo, rice-shaped pasta, broccoli florets and aromatic caraway seeds complete this simple autumn dinner.
Fred Tasker’s wine suggestion: A lush California chardonnay would match this nicely.
• Helpful Hints:
Boneless skinless chicken breasts cutlets can be used instead of veal. A meat thermometer should read 165 degrees.
Veal With Maple Kissed Apples And Broccoli Caraway Orzo
Makes 2 servings
Recipe by Linda Gassenheimer
1 cup Granny Smith apple, cored and cut into 1/2-inch pieces
1 1/2-tablespoons maple syrup
1 cup apple juice
2 teaspoon canola oil
3/4 pound veal cutlets
Salt and freshly ground black pepper
Mix the apple, maple syrup and apple juice together and set aside. Use a nonstick skillet that is just large enough for the veal to fit in one layer. Heat oil in the skillet over medium-high heat. When the skillet is hot, add the veal cutlets. Brown 3 minutes, turn veal over and brown second side 1 minute. Transfer to a plate and sprinkle with salt and pepper to taste. Add the apple mixture to the skillet, scraping up the brown bits. Cook the liquid until it becomes syrupy and coats the apples about 3 minutes. Spoon the apples and sauce over the veal.
Per serving: 349 calories (20 percent from fat), 7.8 g fat (1.3 g saturated, 3.8 g monounsaturated), 132 mg cholesterol, 36.5 g protein, 32.7 g carbohydrates, 1.8 g fiber, 115 mg sodium.
