Food & Drink

Veal with cider adds a taste of fall to dinner

Veal scallopini topped with a cider glaze makes a very fast fall dinner for two.
Veal scallopini topped with a cider glaze makes a very fast fall dinner for two. TNS

A sweet and tart cider glaze coats thinly cut veal scaloppini for this quick dinner.

I love the colorful display of so many different apple varieties and also the taste of apple cider at this time of year. It reminds me of New England with the smell of cider being made in the orchards near my childhood home.

Apple cider is made from fermented juice of apples and is called hard cider. Unfiltered apple juice can also be sold as cider. Either one will work in the recipe.

The glaze works well with chicken or pork about 1/4 inch thick. Be sure the skillet is hot before adding the veal so it will brown instead of steam.

Spinach and Linguine

1/4 pound whole-wheat linguine, fresh or dried

2 teaspoons canola oil

2 cups washed, ready-to-eat spinach

Salt and freshly ground black pepper

Bring a large saucepan filled with water to a boil and add the linguine. Boil 3 minutes if using fresh, 8 minutes if using dried. Place the canola oil in a bowl and add 2 tablespoons of the pasta cooking liquid. Drain the linguine and add to the bowl, then add the spinach. Toss until the heat of the pasta wilts the spinach. Add salt and pepper to taste. Serve with the veal.

Per serving: 245 calories (20 percent from fat), 5.4 g fat (0.5 g saturated, 3 g monounsaturated), no cholesterol, 9.2 g protein, 43.9 g carbohydrates, 5.4 g fiber, 29 mg sodium.

Yield: 2 servings.

Cider-Glazed Veal Scaloppini

1/2 cup fresh apple cider or apple juice. divided

1 teaspoon cornstarch

3/4 pound veal scaloppini (1/4 inch thick)

1 teaspoon canola oil

Salt and freshly ground black pepper

1/2 tablespoon honey

1 teaspoon balsamic vinegar

2 tablespoons walnuts, broken into small pieces

Place 1 tablespoon of the cider in a small cup and add the cornstarch. Mix well and set aside.

Remove visible fat from veal. Heat oil in a large nonstick skillet over medium-high heat. Add the veal and brown 2 minutes. Turn over and brown second side 2 minutes. Sprinkle with salt and pepper to taste. Remove to a plate.

Add the remaining cider to the skillet and boil until reduced by half, about 1 to 2 minutes. Add the honey and vinegar and cook to combine the liquids. Stir the cornstarch and cider mixture, then stir it into the sauce and 1 to 2 minutes, until thickened. Spoon the sauce over the veal and sprinkle walnuts on top.

Per serving: 294 calories (31 percent from fat), 10 g fat (1.5 g saturated, 3 g monounsaturated), 132 mg cholesterol, 37.3 g protein, 12.8 g carbohydrates, 0.6 g fiber, 111 mg sodium.

Yield: 2 servings.

  Comments