Come Dine With Me Australia

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


  • Veal Scaloppine

  • 8 thin Veal steaks, cut each steak in 3

  • 1 cup plain flour

  • Salt and pepper

  • 1 tsp dried parsley

  • 2 tsp dried thyme

  • 2 tsp dried sage

  • Oil for frying

  • 1 cup sliced button mushrooms

  • 2 tsp minced garlic

  • .5 cup good white wine

  • 1 cup chicken stock

  • 1 cup cream

  • Smashed Sweet Potato

  • 3 - 4 sweet potatoes, peeled and roughly diced

  • 50g butter

  • 1 tbsp cinnamon

  • Salt and pepper


  • 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.

Nutritional information

Nutritional analysis per serving (68 servings)

  • Energy 436kj
  • Fat Total 34g
  • Saturated Fat 7g
  • Protein 26g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 407mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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