Veal piccata with sage and mushrooms
2
Points®
Total time: 15 min • Prep: 0 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
8 individual, chat variety
Green string beans
200 g
Reduced fat oil spread
60 g
Swiss brown mushrooms
400 g, sliced
Baby spinach
120 g
Fresh sage
1 tbs, (12 leaves)
Veal schnitzel steak, raw (uncrumbed)
480 g, veal (Buy 8x75g)
Instructions
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.
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