1 1/2 lb veal scallops
1/2 cup whole wheat flour
4 large apples; cut into 1/2-inch slices
1/2 cup lemon juice
2 tablespoon olive oil
1 cup mushrooms; thinly sliced
1 1/2 cup chicken stock

Pat the veal dry with paper towels. Place between sheets of waxed paper and flatten with a mallet until about 1/8-inch thick. Dredge in the flour. Shake off the excess. In a 2-quart saucepan, cook the apples in the lemon juice until tender, about 5 to 7 min.

Puree half of the apples in a blender. Reserve the remaining slices separately. In a lg nonstick frying pan, heat 1 tb oil. Add the mushrooms and saute until tender, about 5 min. Remove with a slotted spoon and set aside. Add the remaining 1 tb oil to the pan. Saute the veal about 1 1/2 min on each side.

Remove the veal to a platter and keep warm. Add the stock to the pan and bring to a boil, scraping the bottom of the pan to loosen browned bits. Lower the heat, add the apple puree, and cook 2 to 3 min.

Add the veal, mushrooms, and apple slices. Cook 5 minutes.

Yield: 6 servings