4 servings (serving size: 3 ounces veal and 1/2 cup sauce)
1 teaspoon olive oil, divided
1 pound veal cutlets (1/4 inch thick)
1 (8-ounce) package presliced mushrooms
1/2 cup chopped onion
2 tablespoons light butter
1 tablespoon all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup low-salt beef broth
1/4 cup dry sherry
2 tablespoons chopped fresh parsley
How to Make It
Heat 1/2 teaspoon oil in a large skillet over high heat. Add half of veal, and cook 4 minutes; turn and cook 1 minute. Transfer cooked veal to a plate, and keep warm. Repeat with remaining 1/2 teaspoon oil and veal.
Coat pan with cooking spray; add mushrooms and onion; sauté 5 minutes or until mushrooms are tender. Stir in butter and next 6 ingredients. Bring to a boil; cook 5 minutes or until thickened, stirring occasionally. Spoon sauce over veal. Sprinkle with parsley.