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Veal scaloppine on smashed sweet potato

Try Sharon's main from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • Veal Scaloppine

  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Veal scaloppine on smashed sweet potato.


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