Veal scallopine with creamy mushroom sauce
500 g, halved
12 individual, halved lenghtways
2 tbs, finely chopped
¼ cup(s), (35g)
Lean veal leg steak
500 g, halved lengthways, (buy 4x125g)
2 clove(s), crushed
40 ml, (marsala)
⅓ cup(s), (80ml)
Evaporated skim milk
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes and carrots on prepared tray. Sprinkle with rosemary and lightly spray with oil. Toss gently to combine. Bake for 40-45 minutes or until golden and tender.
- Meanwhile, place 2 tbs flour on a plate. Dust both sides of veal in flour, shaking off any excess. Heat oil in a large frying pan over high heat. Cook veal for 1-2 minutes on both sides or until cooked as desired. Transfer to a plate. Cover to keep warm.
- Add mushrooms and garlic to uncleaned pan over medium heat. Cook, stirring, for 5 minutes or until mushrooms are tender. Stir in remaining flour and cook for 1 minute. Add marsala and stock and bring to the boil. Gradually stir in evaporated milk and bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until thickened slightly.
- Meanwhile, boil, steam or microwave beans until just tender. Drain. Serve veal topped with mushroom sauce, with roasted potatoes and carrots and steamed beans on the side