Low Fat Stuffed Veal Chops With Cider Sauc Recipe

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.

4 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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