Yield: 12 servings Weight Measure Directions
Ontario veal tenderloin 3 lb (1.5 kg)  

Pat veal dry. Slice crosswise into 24 pieces, flatten slightly sprinkle with half of the salt pepper.

In large non-stick skillet, heat butter over medium high heat. Brown veal medallions on both sides, about 3 minutes per side. Transfer to plate.

Each coarse salt fresh cracked pepper, divided 2 lb (1kg) 1 tbsp (15 mL)
Butter   1/3 cup (75 mL)
Large onions, sliced
Cloves garlic, minced
Tart apples, cored sliced
Each fresh thyme, rosemary
Dry white wine
Chicken broth
Balsamic vinegar
¼ cup (60 mL)
1½ cups (375 mL)
3 cups (750 mL)
1/3 cup (75 mL)

In medium saucepan, melt butter over medium high heat. Stir in flour cook for one minute to make a roux. Whisk in milk cook over medium heat until thickened, stirring often, until thick creamy, about 10 minutes. Remove from heat let sit 5 minutes before whisking in half of the Parmesan, ½ cup (125 mL) of the veal sauce, eggs yogurt until well blended. Set aside.

Cook pasta in a large pot of boiling salted water just until al dente. Drain. Stir in to veal sauce.

Spread pasta mixture into a large baking dish. Pour béchamel over top pasta to cover. Sprinkle with remaining cheese.

Bake in a 350F (180C) oven until golden brown bubbling, about 1 hour

Source: Ontario Veal Appeal ontariovealappeal.ca