Veal escalopes with braised mushrooms & cherry tomatoes
Veal Escalope, Raw
1 medium, finely chopped
200 g, baby button, halved
2 clove(s), thinly sliced
10 g, chopped
Salad (zero SmartPoints values)
1 portion(s), mixed salad leaves, to serve
- 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.
- 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.
- Season, then divide the veal between 4 plates and serve alongside the mushroom mixture and the salad leaves.