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Veal Sauteed With Apples

serves 4

The sweetness of sautéed apples and onions flavored with cinnamon is a perfect accompaniment to the delicate taste of veal.

This recipe is part of Andrew Schloss's Sunday Dinners.


1 tablespoon vegetable oil
1/4 small onion, thinly sliced
1/4 teaspoon dried thyme, crumbled
2 large Granny Smith apples, peeled halved, cored and thinly sliced
1/2 tablespoon sugar
1/8 teaspoon ground cinnamon
8 large veal scallops, pounded thin (about 1 1/2 pounds)
1/2 cup flour seasoned with salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
Juice of 1 lemon


prep: 10 minutes
total: 30 minutes


large skillet
large nonstick skillet


1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, and cook until softened, about 2 minutes. Add the thyme and cook for 1 more minute, stirring constantly. Add the apple slices, sugar and cinnamon. Cook until the apples soften and brown lightly. Season with salt and pepper and set aside.

2. Dredge the veal in the seasoned flour, tossing it from hand to hand to shake off any excess flour. Heat half the olive oil in a large nonstick skillet until smoking. Sauté half the veal until browned on both sides, about 1 minute per side. Transfer to a platter and sauté the remaining veal in the remaining olive oil. Transfer to the platter and reduce heat to medium.

3. Add the apples to the pan and heat through. Add the butter and lemon juice and stir until the butter is melted. Pour the apples over the veal and serve.

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