Instructions: In a saute pan, melt the butter and saute the onions until soft. Peel, core, and thinly slice the apples. Add to the onions, and saute until the apples are soft, about 3 to 5 minutes more. Remove from the heat and add the vinegar and salt. Refrigerate until cold.

In a medium saucepan, simmer the sparkling cider until only 1/2 cup remains, 30 to 45 minutes. Whisk in the brown gravy; simmer gently for 10 minutes. Remove from heat.

Lay a few scaloppini on a long sheet of waxed paper. Cover with another sheet of waxed paper. With the flat side of a meat mallet, pound the scaloppini until very thin, then lay them on a clean work surface. Repeat with the rest of the scaloppini, working in batches.

Season the flattened scaloppini with salt and pepper. Top each with an equal amount of the chilled apple mixture. Fold each scaloppini in half to make a pocket and close with a toothpick.

Brush pockets with oil. Grill over Direct High heat for 4 to 6 minutes, turning once halfway through grilling time.

Reheat the sauce and serve with the veal pockets.

This recipe yields 6 servings.

Wine Recommendation: Hard sparkling cider is a natural choice for this apple-glazed dish. If youre new to hard ciders, look in your local liquor or grocery store. If youre lucky, youll find a local version (usually made from single-varietal apples) or even an exciting example from Frances Normandy region. Crisp and invigorating, hard cider is a refreshing change of taste.

Beer Recommendation: If beers your thing, a lightly bitter India Pale Ale will play off the sweetness of the veal and its cider sauce. Serve IPA close to room temperature to enhance its flavors, which will blossom along side this dish.

Comments: This exceptional dish gets its flavor from the grill. The easy-to-make sauce adds a rich, velvety texture.

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