Creamy Mushroom Veal with Chips Recipe

Creamy Mushroom Veal with Chips

Forget the pub! This delicious meal tastes even better than it looks! - by Jane Ash

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So creamy, so yum. This delicious dinner will be a new weeknight favourite!

Ingredients

75g packet coating mix for southern fried chicken

8 uncrumbed veal steaks (800g)

1/3 cup olive oil

200g punnet sliced mushrooms

300ml tub light thickened cooking cream

Cooked straight-cut, thick chips and steamed green beans, to serve

Method

Place coating mix in a large shallow dish. One at a time, dip both sides of veal into coating mix, pressing on firmly to coat.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium to high heat. Add veal in two batches, adding another 1 tablespoon oil with second batch.
Cook for about 1½ to 2 minutes on each side, or until golden brown and cooked through. Remove. Cover loosely with foil to keep warm.
Cook for about 1½ to 2 minutes on each side, or until golden brown and cooked through. Remove. Cover loosely with foil to keep warm.
Add remaining oil to same hot pan with sliced mushrooms. Cook, stirring for about 2 to 3 minutes or until light golden. Stir in cream. Bring to boil. Gently boil for about 1 to 2 minutes, or until slightly thickened. Remove. Season with salt and pepper.
Top veal with mushroom sauce. Serve with chips and beans.

TIP We used Tandaco coating mix available in the spice section of major supermarkets. Replace veal steaks with uncrumbed chicken breast steaks, for a change.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.