Veal scaloppine on smashed sweet potato

Veal Scaloppine

1. Combine flour, parsley, 1 tsp thyme, 1 tsp sage, salt and pepper in a freezer bag.
2. Put Veal into the bag and give it a good shake, remove veal and shake off any excess. Refrigerate for 1 hour.
3. Heat 2 tbsp oil in a fry pan and cook until slightly browned. Remove from pan and set aside.
4. In the same pan add a little more oil if needed and sauté the mushrooms for 1-2 minutes.
5. Add the garlic a cook for a further 2 minutes.
6. Add remaining thyme, sage, salt and pepper and mix through.
7. Add White Wine and cook off for a minute.
8. Add the chicken stock and simmer until it reduces by half.
9. Stir in the cream and simmer until sauce thickens and reduces.
10. Put the veal back in the pan to heat through then serve over the smashed sweet potato.

Smashed Sweet Potato

1. Boil sweet potatoes until tender and strain.
2. Add butter and cinnamon and mash until still a bit chunky.
3. Season with salt and pepper and serve.