Veal Chop

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Low Fat Stuffed Veal Chops with Cider Sauce

Low Fat Stuffed Veal Chops With Cider Sauce

Ingredients

  • 4 lean veal loin chops, 1-inch thick, about 6 ounces
  • each
  • 1 cup soft bread crumbs about 1-1/2
  • 1 slices bread
  • 1/2 cup chopped all-purpose apple
  • 1/4 cup chopped onion (about 1 small)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons apple cider
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • :Cider Sauce.:
  • :CIDER SAUCE
  • 1 cup apple cider
  • 1/2 cup apple brandy
  • 2 tablespoons white wine vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon water

    • Method

  • Trim fat from veal chops.
  • Cut slit in each chop to form pocket.
  • Mix remaining ingredients except Cider Sauce.
  • Fill each pocket with about 1/3 cup mixture.
  • Spray 10-inch nonstick skillet with nonstick cooking spray.
  • Heat skillet over medium-high heat.
  • Cook veal in skillet about 7 minutes, turning once, until brown; reduce heat to low.
  • Cover and cook 20 to 25 minutes or until done.
  • Remove veal to serving platter; keep warm.
  • Reserve 1/2 cup liquid in skillet (strain, if necessary).
  • Prepare Cider Sauce.
  • Serve with veal.
  • :SERVINGS (WITH ABOUT 1/4 CUP SAUCE EACH).
  • :CIDER SAUCE Stir cider, brandy and vinegar into reserved veal liquid in skillet.
  • Heat to boiling.
  • Boil 6 to 8 minutes or until mixture is reduced to about 1 cup.
  • Mix cornstarch and water; stir into cider mixture.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.

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