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home > recipes > meat > stuffed veal pockets with cider sauce
from Malta Ingredients 3 tablespoons butter 3 tablespoons butter 1/2 medium onion, sliced 2 apples 2 teaspoons apple cider vinegar 1 pinch salt 3 cups sparkling cider 1-1/2 cups brown gravy 1-600g scaloppini (about 100g each) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Olive oil Directions In a sauté pan melt the butter and sauté the onions until soft. Peel, core, and thinly slice the apples. Add to the onions and saute until the apples are soft, about 3- 5 minutes more. Remove from the heat and add the vinegar and salt. Refrigerate until cold. In a medium saucepan, simmer the sparkling cider until only 1/2 cup remains, 30-45 minutes. Whisk in the brown gravy; simmer gently for 10 minutes. Remove from heat. Lay a few scaloppini on a long sheet of waxed paper. Cover with another sheet of waxed paper. With the flat side of a meat mallet, pound the scaloppini until very thin, and then lay them on a clean work surface. Repeat with the rest of the scaloppini, working in batches.

Stuffed Veal Pockets with Cider Sauce


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list all recipes for MEAT (1007)
list all recipes by NAZZARENOCASHA (19)


   

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keyword: stuffed
keyword: pockets
keyword: cider
keyword: sauce
recipes for meat
recipes by nazzarenocasha
Email Address:
(posted February 4, 2012)

from Malta

Ingredients
3 tablespoons
butter
3 tablespoons
butter
1/2 medium
onion, sliced
2 apples
2 teaspoons
apple cider vinegar
1
pinch salt
3 cups
sparkling cider
1-1/2 cups
brown gravy
1-600g scaloppini (about 100g each)
1/4 teaspoon
salt
1/4 teaspoon freshly ground black pepper
Olive oil

Directions
In a sauté
pan melt the butter and sauté the onions until soft.
Peel, core, and thinly slice the apples.
Add to the onions and saute until the apples are
soft, about 3- 5 minutes more.
Remove from the heat and add the
vinegar and salt.
Refrigerate until cold.
In a medium
saucepan, simmer the sparkling cider until only 1/2 cup remains, 30-45 minutes.
Whisk in the brown gravy; simmer gently for 10 minutes.
Remove from heat.
Lay a few scaloppini on a
long sheet of waxed paper.
Cover with another sheet of waxed paper.
With the
flat side of a meat mallet, pound the scaloppini until very
thin, and then lay them on a clean work surface.
Repeat with the rest of the scaloppini, working in batches.



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