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Stuffed Veal Chops W/Cider Sauc

Categories:
main dishes, veal

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

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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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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