glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
If necessary, using a meat mallet, pound veal scallops thin (1/8 inch), and coat with flour or breadcrumbs, if desired. Heat oil or butter in a skillet to medium heat. SautÃ© cutlets 2 to 3 minutes, turning once.