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.
Preheat the oven to 350 degrees. Bake for 30 minutes. You can add pasta sauce and moz. cheese to make chicken parm if you'd like. Another recipe to keep the chicken moist is to cook it in some kind of gravy. You can also try injecting some gravy into the chicken with a cooking syringe.