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

Recipe by Oxmoor House January 2008

Gallery

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Yield:
4 servings (serving size: 3 ounces veal, 1/2 cup sauce, and 1 cup noodles)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Drain.

    Advertisement
  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

364 calories; fat 6.5g; saturated fat 1.5g; protein 34.8g; carbohydrates 40.2g; cholesterol 124mg; iron 3.1mg; sodium 426mg; calories from fat 16%; fiber 2.1g; calcium 124mg.
Advertisement
Advertisement