Veal Scallopines with Oka Cheese, Apple Juice Sauce

Veal Scallopines with Oka Cheese, Apple Juice Sauce

Comments: Excellent served along with potatoes and other vegetables of your choice, garnished with butter glazed apple wedges if desired.
Servings: 2

2 tablespoon [30 mL] olie oil
2 [4-ounce / 113g each] milk-fed veal scallopines
2 slices Oka cheese
Salt and pepper, to taste

Apple Sauce

1/2 cup [125 mL] water
1 teaspoon [5 mL] concentrated veal stock paste
1/2 cup [125 mL] apple juice
2 tablespoons [30 mL] white roux, or cornstarch diluted in a little cold water
Salt and pepper, to taste

Heat olive oil into a frypan over high heat.
Salt, pepper then lightly color veal scallopines on both sides in really hot oil.
Remove from heat; reserve scallopines hot.
Pour water from apple sauce into frypan whipping vigorously to loosen all brown bits from the bottom of the frypan.
Mix in concentrated veal stock paste, apple juice and white roux or diluted cornstarch.
Salt and pepper sauce.
Bring to a boil stirring.
Leave to simmer over medium heat until of desired consistency.
Preheat oven broiler to maximum heat.
Lay veal scallopines onto a baking sheet.
Top each scallopine with a slice of cheese.
Brown under preheated oven broiler until really hot.
Serve scallopines onto warm individuals plates, lightly coated with apple sauce.