Veal escalopes with braised mushrooms & cherry tomatoes
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This tender, delicately flavoured meat is a great choice for a delicious dinner
Ingredients
Veal escalope, raw
4 medium
Olive Oil
3 teaspoon(s)
Onion
1 medium, finely chopped
Mushrooms
200 g, baby button, halved
Cherry Tomatoes
200 g
Garlic
2 clove(s), thinly sliced
Balsamic vinegar
1 tablespoon(s)
Parsley, fresh
10 g, chopped
Salad leaves
1 portion(s), mixed salad leaves, to serve
Instructions
1
Heat a large, nonstick frying pan and cook the escalopes in 2 tsp oil over a high heat for 1-2 minutes on each side, or to your liking. Transfer to a plate, cover with foil and let rest for 5 minutes.
2
Heat the remaining oil in the same pan on medium-high. Cook the onion and mushrooms, stirring, for 3-4 minutes or until the mushrooms are golden. Add the tomatoes and garlic and cook, stirring, for 2 minutes or until they start to soften. Pour in the vinegar and cook for 1 minute more. Stir in the parsley.
3
Season, then divide the veal between 4 plates and serve alongside the mushroom mixture and the salad leaves.
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