Creamy Mushroom Veal with Chips
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
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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.
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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.
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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.
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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.
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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.
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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.
