Veal with Mushroom Sauce
  • 4 thin veal steaks/schnitzel or escallopes
  • 4 teaspoons plain flour
  • 4 teaspoons butter
  • 1 onion, thinly sliced into rings
  • 250g medium mushroom cups (about 12), thinly sliced
  • 1/2 teaspoon sweet paprika
  • 1/2 cup salt reduced chicken stock
  • 1/4 cup dry white wine
  • 1/4 cup low fat evaporated milk
  • 1 tablespoon chopped fresh parsley
  1. Trim any cartilage from veal with kitchen scissors. Lay veal steaks flat on a board and beat with a rolling pin until evenly 5mm thin. Sprinkle flour over a plate; dip veal steaks into flour until coated.
  2. In a non stick frying pan, melt butter over a medium high heat. Add veal steaks and fry for 1 minute. Turn over; fry for a further minute. Transfer veal to a plate.
  3. Reduce heat to medium, add onion and fry for 5 minutes until golden, stirring frequently. Add mushrooms; cook for 4 minutes, stirring occasionally. Add paprika and stir constantly for 1 minute.
  4. Add stock and wine to pan. Return veal and any accumulated juices to pan. Bring to the boil; simmer for 3 minutes. Reduce heat to low, stir in evaporated milk and parsley; heat through gently but do not boil rapidly. Serve immediately.
VARIATION For another lean meat version, substitute New Fashioned pork schnitzel for the veal steaks. COOK'S TIPS When beating the veal thin, first place the steaks flat between 2 pieces of clear plastic wrap. This will prevent the tender flesh from tearing. Choose firm mushroom cups that are cream coloured, and brush them clean before slicing. Soft, dark msushrooms give the sauce a dark colour.