Mushroom Veal Masala 

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Try these tender veal schnitzels with a delicious masala mushroom sauce.

Ingredients:

1 coat of olive oil spray

1 Tbsp butter

500 g veal schnitzels (uncrumbed), cut into serving size portions

2 Tbsp plain flour

400 g mushrooms, sliced

1/2 cup masala

1/3 cup extra light thickened cream

1 salt and freshly ground black pepper, to taste

Directions:

Place a large non-stick frying pan on medium heat and spray with olive oil spray. Season veal and coat in flour. Cook, for 4-5 minutes on each side or until just cooked through. Remove to a plate, cover and keep warm.

Increase heat to high, add mushrooms and cook, turning occasionally, for 4-5 minutes or until just golden. Add masala to pan, stir to combine and bring to the boil. Boil for 2 minutes. Reduce heat to medium-low and stir in the butter and cream. Simmer (do not allow to boil) for 1 minute or until warmed through. Return veal to pan and simmer for 1 minute. Serve with steamed gourmet potatoes and beans, if desired.

Variations:

Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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