Veal with Mushroom Sauce

A splash of dry sherry and a sprinkle of nutmeg enhance the rich, creamy sauce.

Yield: 4 servings (serving size: 3 ounces veal, 1/2 cup sauce, and 1 cup noodles)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 6.5g
  • Saturated fat: 1.5g
  • Protein: 34.8g
  • Carbohydrate: 40.2g
  • Cholesterol: 124mg
  • Iron: 3.1mg
  • Sodium: 426mg
  • Calories from fat: 16%
  • Fiber: 2.1g
  • Calcium: 124mg

Ingredients

  • 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

Preparation

  1. Cook noodles according to package directions, omitting salt and fat. Drain.
  2. 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.
  3. 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.
  4. 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.
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