Photo of Veal piccata with sage and mushrooms by WW

Veal piccata with sage and mushrooms

SmartPoints® value per serving
Total Time
15 min
15 min


Baby potato

8 small, chat variety

Green beans

200 g

Oil spread, reduced fat and salt

60 g, (1/4 cup)

Swiss brown mushrooms

400 g, sliced

Baby spinach leaves

120 g

Fresh sage

1 tbs, (12 leaves)

Lean veal schnitzel, uncrumbed

480 g, veal (Buy 8x75g)


  1. Steam or microwave potatoes until tender, adding beans for the last minute of cooking. Drain.
  2. Meanwhile, heat 1 tablespoon spread in a large non-stick frying pan over high heat. Cook mushrooms, stirring, for 5 minutes or until tender. Add spinach and cook, stirring, for 1 minute or until wilted. Transfer to a plate. Cover to keep warm.
  3. Heat remaining spread in same pan over high heat. Add sage and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel. Cook veal for 1 minute each side or until cooked to your liking.
  4. Drizzle veal with pan juices and top with sage. Serve with mushroom mixture, beans and potatoes.


SERVING SUGGESTION: Grilled truss tomatoes. TIPS: • Veal escalopes are very thin pieces of veal, also known as veal schnitzels (uncrumbed) or veal sizzle steaks. • Add it: 4 slices (50g) prosciutto (fat trimmed) wrapped around veal before frying in Step 3. • Swap it: Veal for 2 x 250g skinless lean chicken breast f illets (fat trimmed, halved horizontally).