Food & Drink

Enjoy apple season with veal cutlets

Veal is served with Maple-Kissed Apples and Broccoli Caraway Orzo.
Veal is served with Maple-Kissed Apples and Broccoli Caraway Orzo. Tribune News Service

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, 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.


▪ Place water for orzo on to boil.

▪ Make veal.

▪ Make orzo.

Contact Linda Gassenheimer at

Veal with Maple-Kissed Apples and Broccoli Caraway Orzo

1 cup Granny Smith apple, cored and cut into 1/2-inch pieces

1 1/2-tablespoons maple syrup

1 cup apple juice

2 teaspoon canola oil

3/4 pound veal cutlets

Salt and freshly ground black pepper

Mix the apple, maple syrup and apple juice together and set aside.

Use a nonstick skillet that is just large enough for the veal to fit in one layer. Heat oil in the skillet over medium-high heat.

When the skillet is hot, add the veal cutlets. Brown 3 minutes, turn veal over and brown second side 1 minute.

Transfer to a plate and sprinkle with salt and pepper to taste.

Add the apple mixture to the skillet, scraping up the brown bits. Cook the liquid until it becomes syrupy and coats the apples about 3 minutes.

Spoon the apples and sauce over the veal.

Per serving: 349 calories (20 percent from fat), 7.8 g fat (1.3 g saturated, 3.8 g monounsaturated), 132 mg cholesterol, 36.5 g protein, 32.7 g carbohydrates, 1.8 g fiber, 115 mg sodium.

Serves two.

Broccoli Caraway Orzo

3/4 cup orzo

1/2 pound broccoli florets (about 3 cups)

1 tablespoon caraway seeds

2 teaspoons canola oil

Salt and freshly ground black pepper

Bring a large saucepan 3/4 filled with water to a boil. Add the orzo and boil 5 minutes. Add the broccoli florets and continue to boil 4 to 5 minutes. The orzo should be cooked through but still firm. Drain and place in a bowl. Add the caraway seeds, canola oil and salt and pepper to taste. Serve with the veal.

Per serving: 294 calories (19 percent from fat), 6.2 g fat (0.6 g saturated, 3.2 g monounsaturated), no cholesterol, 11.5 g protein, 50.1 g carbohydrates, 3 g fiber, 33 mg sodium.

Serves two.