Categories: Meats, Main dish 
      Yield: 4 servings 
  
  1 1/2 T  Butter 
    1/2    Hallots 
  1 1/2 T  Oil 
      1 cn Cream mushroom soup 
      6 ea Thinly sliced veal cutlets 
    2/3 c  Milk 
      1 x  Or halved chicken breasts 
      1 ea Tart apple peeled sliced 
      5 T  Brandy 
      1 x  Freshly cooked wild rice 
  
  Melt  butter with oil in large skillet over medium-high heat.   Add veal 
  and brown,  turning once.  Transfer to platter.  Add brandy and shallots 
  to skillet and stir,  scraping up any browned bits clinging to bottom of 
  pan.   Blend in soup and milk.   Return veal to pan with apple.   Reduce 
  heat  and simmer stirring once or twice,  until heated  through.   Serve 
  over rice.