Veal With Mushroom Sauce

• 6 ounces uncooked egg noodles
• 1 pound veal cutlets (about 1/4 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil, divided
• 1 (8-ounce) package presliced mushrooms
• 1 (5-ounce) can evaporated fat-free milk
• 3/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 2 tablespoons dry sherry

1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. While noodles cook, place veal between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper over both sides of veal.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove from pan, and keep warm. Repeat procedure with remaining 1 teaspoon oil and veal.
4. Add mushrooms to pan. Cook over medium-high heat 3 minutes or until tender. Combine milk and next 3 ingredients, stirring well with a whisk. Add milk mixture to pan. Reduce heat to medium, and cook 4 minutes or until thick, stirring constantly. Stir in sherry. Add reserved veal and juices to pan; cook 1 minute or until thoroughly heated. Serve over noodles.

egg noodles, veal cutlets, salt, black pepper, olive oil, mushrooms, milk, chicken broth, flour, ground nutmeg, sherry

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