Veal Tenderloins – Marcho Farms

Ingredients

• 1 pound small red-skinned potatoes, halved
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 thin boneless veal cutlets (about 2.75 lbs total)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried rosemary
• 2 tablespoons vegetable oil
• 2 Gala apples, peeled, cored and thinly sliced
• 1 cup frozen chopped onion, thawed
• 1 tablespoon jarred chopped garlic
• 1 tablespoon plus 1 tsp cornstarch
• 2 1/2 cups apple cider
• 2 tablespoons Dijon mustard
• Steamed green beans (optional)