Apple Veal Scallop

2 large apples, peeled, cored and sliced
¼ cup ReaLemon® Lemon Juice from Concentrate
½ cup flour
1 tsp. salt
White pepper
8 veal scallops
¼ cup margarine
½ cup apple cider or apple juice
1 cup whipping cream

In medium bowl, combine apples and juice; set aside. In paper or plastic bag;
combine flour, salt and pepper. Add veal, a few at a time; shake to coat.

In large skillet, brown veal on both sides in margarine; remove from skillet
and set aside. Stir in apple mixture and cider, scraping bottom of skillet.
Cook 3 to 5 minutes. Slowly add cream, stirring constantly.
Simmer 5 to 10 minutes or until lightly thickened. Add veal; heat though.
Refrigerate leftovers.

Makes 4 servings