This heavenly creamy dish is rich and simple to make. If you like veal, this is the ideal dish for you to try as the creamy texture of the mushroom sauce keeps the veal juicy and encloses all the flavours it has to offer.
On a high heat in a large frying pan, add the oil and butter. Season the veal on both sides with salt and pepper. Seal the meat on each side for no more then 1-2 minutes. Remove and place on a warm plate.
Add the mushrooms to the pan and cook until golden brown. Pour any remaining juices from the plate. Now add the cream and gently scratch the bottom of the pan to loosen any caramelised spots. Bring to the boil and then turn down to allow the cream to simmer and thicken.
Pour over the meat and serve immediately. I like to serve this with braised baby peas.
Nutritional analysis per serving (8 servings)
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.
Time: 20 minutes
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