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Veal Tenderloins

PREP TIME: 10 MINUTES    COOK TIME: 45 MINUTES
 
INGREDIENTS:
  • 1 pound small red-skinned potatoes, halved
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 thin boneless veal cutlets (about 2.75 lbs total)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 2 tablespoons vegetable oil
  • 2 Gala apples, peeled, cored and thinly sliced
  • 1 cup frozen chopped onion, thawed
  • 1 tablespoon jarred chopped garlic
  • 1 tablespoon plus 1 tsp cornstarch
  • 2 1/2 cups apple cider
  • 2 tablespoons Dijon mustard
  • Steamed green beans (optional)

COOKING INSTRUCTIONS:
  1. Potatoes. Heat oven to 450 degrees . Toss potatoes with oil, salt and pepper. Place on a rimmed baking pan and roast for 20 minutes or until tender. Turn after 10 minutes.
  2. Meanwhile, season veal with 1/2 tsp of the salt, 1/8 tsp of the pepper and 3/4 tsp of the rosemary. Heat oil in a large nonstick skillet over medium-high heat. Add veal; cook 2 minutes per side. Remove to a plate; keep warm.
  3. Add apples, onion and garlic to skillet; cook 5 minutes, stirring occasionally. Combine cornstarch and cider; add to skillet. Stir in remaining 1/4 tsp each salt and rosemary and remaining 1/8 tsp pepper. Simmer 1 minute until thickened; stir in mustard.
  4. Serve veal chops and potatoes with apples and sauce spooned over and, if desired, green beans on the side.