Veal piccata with sage and mushrooms
5 - 6
PersonalPoints™ per serving
8 small, chat variety
Oil spread, reduced fat and salt
60 g, (1/4 cup)
Swiss brown mushrooms
400 g, sliced
Baby spinach leaves
1 tbs, (12 leaves)
Lean veal schnitzel, uncrumbed
480 g, veal (Buy 8x75g)
- Steam or microwave potatoes until tender, adding beans for the last minute of cooking. Drain.
- 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.
- 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.
- 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).