Spirited Veal with Bourbon and Granny Smith Apples

1/2 lemon
4 veal scallops (about 1 pound), pounded thin
1 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter
1 Granny Smith apple, or any other tart cooking apple-peeled, cored and coarsely chopped
1/4 cup bourbon
1/2 cup heavy cream
Watercress, for garnish
Croutons, for garnish

1.Squeeze the juice of lemon over the veal and then season with the salt and pepper.

2.In a large skillet, melt the butter over moderate heat. When the butter is very hot, add the veal and brown it quickly on both sides. Transfer the veal to a warm platter and keep warm. Add the chopped apple to the skillet. Saute it for about 1 1/2 minutes and move it to one side of the pan. Remove the pan from the heat and add the browned veal.

3 In a small saucepan, heat the bourbon and carefully ignite it. Pour the flaming bourbon over the veal and return the large skiIlet to moderate heat. When the flame of the bourbon has died out, pour in the heavy cream and stir constantly for about 2 minutes to thicken the sauce.

4 Transfer the veal to a heated platter. Top with the apples and the sauce. Surround the veal with the watercress and croutons.