Veal Scallopini Sauté with Morel Mushrooms
and Apple Brandy Sauce

» 2 1/2 lbs. veal top round cut into cutlets and pounded 1/4 inch thick, cut in half
» 1 cup all purpose flour
» 1 tablespoon chili powder
» Salt and pepper to taste
» 1/4 cup olive oil
» 1 lb. fresh local mushrooms
» 1 Michigan-grown apple (Jonathan, Northern Spy), peeled, seeded, diced
» 2 large shallots, minced
» 1 cup Michigan apple brandy
» 1/4 lb butter
» Worcestershire to taste
» Tabasco to taste
» Slurry (cornstarch and just enough cold water to dissolve)

1. Season veal on both sides with salt and pepper. Mix together flour and chili powder. Dredge veal in flour mixture and shake off excess flour.

2. Heat olive oil in three large saute pans over medium high heat. Brown veal on both sides and remove from pan. Add mushrooms, apples and shallots; saute until tender.

3. Deglaze with apple brandy, add veal or beef broth and reduce by half. Adjust thickness with slurry (should just coat the back of a spoon). Finish with butter, seasonings, salt and pepper.

Makes 6 servings