The secret to tender veal is to cook it quickly over high heat, and be careful not to overcook it. Don't worry if it's a little pink inside after 1 minute; it will continue to cook after it's removed from the pan. Cook the veal and mushrooms while the potato cakes reheat.

Recipe by Oxmoor House January 2003

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Recipe Summary test

prep:
3 mins
cook:
14 mins
total:
17 mins
Yield:
2 servings (serving size: 3 ounces veal, about 1/2 cup mushroom mixture, and 1 potato cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

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  • Combine broth and next 3 ingredients.

  • Heat oil in a large nonstick skillet over high heat. Sprinkle veal with pepper; add to pan. Cook over high heat 30 seconds on each side. Remove from pan; set aside. Reduce heat to medium. Add mushrooms and garlic; sauté 4 minutes. Stir broth mixture with a whisk; add to mushroom mixture. Cook, stirring constantly with a whisk, 1 minute or until thickened. Pour sauce over veal. Spoon veal mixture evenly over potato cakes.

Source

Cooking Light Superfast Suppers

Nutrition Facts

248 calories; calories from fat 24%; fat 6.5g; saturated fat 1.3g; mono fat 2.7g; poly fat 0.6g; protein 26.3g; carbohydrates 21g; fiber 1.9g; cholesterol 94mg; iron 1.9mg; sodium 952mg; calcium 37mg.
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