Veal With Sherry-Mushroom Sauce

• 1 teaspoon olive oil, divided
• 1 pound veal cutlets (1/4 inch thick)
• Cooking spray
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup chopped onion
• 2 tablespoons light butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-salt beef broth
• 1/4 cup dry sherry
• 2 tablespoons chopped fresh parsley

1. Heat 1/2 teaspoon oil in a large skillet over high heat. Add half of veal, and cook 4 minutes; turn and cook 1 minute. Transfer cooked veal to a plate, and keep warm. Repeat with remaining 1/2 teaspoon oil and veal.
2. Coat pan with cooking spray; add mushrooms and onion; saute 5 minutes or until mushrooms are tender. Stir in butter and next 6 ingredients. Bring to a boil; cook 5 minutes or until thickened, stirring occasionally. Spoon sauce over veal. Sprinkle with parsley.

olive oil, veal cutlets, cooking spray, mushrooms, onion, light butter, flour, sugar, salt, freshly ground black pepper, lowsalt beef broth, sherry, parsley

Taken from www.myrecipes.com/recipe/veal-with-sherry-mushroom-sauce (may not work)