It's apple season. The stores are filled with colorful displays of crisp, juicy apples. Tart Granny Smith apples lightly coated with maple syrup make a perfect topping for sauteed veal cutlets. I created this dinner after tasting several different types of maple syrup at this year's Fancy Food Show. The veal takes only 2 or 3 minutes to cook. It will continue to cook in its own heat once removed from the skillet.
Orzo, rice-shaped pasta, broccoli florets and aromatic caraway seeds complete this simple autumn dinner.
Fred Tasker's wine suggestion: A lush California chardonnay would match this nicely.
Helpful Hints:
_ Boneless skinless chicken breasts cutlets can be used instead of veal. A meat thermometer should read 165 degrees.
Countdown:
_ Place water for orzo on to boil.
_ Make veal.
_ Make orzo.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 Granny Smith apple, { pound broccoli florets, 1 small bottle maple syrup,1 small bottle apple juice, } pound veal cutlets, 1 small box orzo and 1 bottle caraway seeds.
Staples: Canola oil, salt and black peppercorns.
