Veal with Sherry-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 4 minutes; Cook: 20 minutes. Ingredients:
1 teaspoon olive oil, divided |
1 pound veal cutlets (1/4 inch thick) |
cooking spray |
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 |
Directions:
1. 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.
2. 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.
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