Veal With Mushroom-Wine Sauce

• 4 veal cutlets (4 ounces each)
• 1/2 teaspoon canola oil
• 1 pound sliced fresh mushrooms
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup white wine or reduced-sodium chicken broth
• 4 teaspoons all-purpose flour
• 1/4 cup water
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a
2. coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
3. Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
4. Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal.

veal cutlets, canola oil, mushrooms, onion, garlic, white wine, allpurpose, water, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/veal-with-mushroom-wine-sauce/ (may not work)