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Photo of Veal escalopes with braised mushrooms & cherry tomatoes by WW

Veal escalopes with braised mushrooms & cherry tomatoes

4
Points® value
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.

Notes

Replace the veal with 4 x 165g skinless chicken breast fillets, pounded then grilled.

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