Veal Piccata with Brussels Sprout Hash and Apples

If you’ve ever wondered how cookbook authors come up with recipes, here goes: We love Brussels sprouts at our house, but they aren’t a “quick sauté” kind of vegetable . . . that is, unless you slice them down into whisper-thin slivers of cabbage confetti. I’ll call it . . . Brussels Sprout Hash. And something sweet and tart would give it a lift—how about a diced apple? And I want to keep the veal simple and not dust it with flour (it makes such a mess)—just salt and pepper and a quick tw