Veal scaloppine with creamy mushroom sauce

Coat 125g lean veal schnitzel in ½ tbs plain flour. Heat 1 tsp olive oil in a frying pan. Cook veal to your liking. Set aside. Cook 100g button mushrooms (thinly sliced) and ½ garlic clove (crushed) in same pan until golden. Stir in ½ tbs plain flour and cook for 1 minute. Add ½ tbs marsala wine and 1 tbs beef stock and bring to the boil. Stir in 3 tbs skim milk and simmer until thickened. Top veal with mushroom sauce. Serve with 2 roasted baby (chat) potatoes (halved), 2 roasted baby carrots (halved) and steamed green beans.