A splash of dry sherry and a sprinkle of nutmeg enhance the rich, creamy sauce.
6 ounces uncooked egg noodles
1 pound veal cutlets (about 1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil, divided
1 (8-ounce) package presliced mushrooms
1 (5-ounce) can evaporated fat-free milk
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
2 tablespoons dry sherry
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain.
While noodles cook, place veal between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper over both sides of veal.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove from pan, and keep warm. Repeat procedure with remaining 1 teaspoon oil and veal.
Add mushrooms to pan. Cook over medium-high heat 3 minutes or until tender. Combine milk and next 3 ingredients, stirring well with a whisk. Add milk mixture to pan. Reduce heat to medium, and cook 4 minutes or until thick, stirring constantly. Stir in sherry. Add reserved veal and juices to pan; cook 1 minute or until thoroughly heated. Serve over noodles.