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Photo of Veal scallopine with creamy mushroom sauce by WW

Veal scallopine with creamy mushroom sauce

4
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
4
Difficulty
Moderate
Enjoy this classic creamy Italian delight any night of the week!

Ingredients

Baby potatoes

500 g, halved

Baby carrot

12 individual, halved lenghtways

Fresh rosemary

2 tbs, finely chopped

Plain flour

¼ cup(s), (35g)

Veal leg steak, raw

500 g, halved lengthways, (buy 4x125g)

Olive oil

1 tbs

Mushrooms

300 g

Garlic

2 clove(s), crushed

Red wine

40 ml, (marsala)

Beef stock

⅓ cup(s), (80ml)

Light evaporated milk

185 ml

Green string beans

400 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes and carrots on prepared tray. Sprinkle with rosemary and lightly spray with oil. Toss gently to combine. Bake for 40-45 minutes or until golden and tender.
  2. Meanwhile, place 2 tbs flour on a plate. Dust both sides of veal in flour, shaking off any excess. Heat oil in a large frying pan over high heat. Cook veal for 1-2 minutes on both sides or until cooked as desired. Transfer to a plate. Cover to keep warm.
  3. Add mushrooms and garlic to uncleaned pan over medium heat. Cook, stirring, for 5 minutes or until mushrooms are tender. Stir in remaining flour and cook for 1 minute. Add marsala and stock and bring to the boil. Gradually stir in evaporated milk and bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until thickened slightly.
  4. Meanwhile, boil, steam or microwave beans until just tender. Drain. Serve veal topped with mushroom sauce, with roasted potatoes and carrots and steamed beans on the side

Notes

Veal schnitzels are veal leg steaks that have been pounded into large thin pieces. Cutting them in half makes them easier to fit in frying pan and cook evenly.

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