Veal with Creamy Peppercorn Sauce

• 1 tablespoon oil, plus 1 teaspoon extra
• 8 x 80 g thin veal steaks or schnitzels
• 1 small onion, finely chopped
• 1 1/2-2 tablespoons green peppercorns, drained
• 2 tablespoons white wine
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• Pinch of brown sugar
• Steamed vegetables, for serving Target 2 lb For $3.00 thru 02/06

1. HEAT the oil in a non stick frypan over medium-high heat and cook veal in batches for 1 minute on each side, until browned and just cooked through.
2. Remove and keep warm, covered with foil.
3. ADD the onion and peppercorns to the frypan and cook over a medium-low heat until onion is softened.
4. Deglaze the pan with wine, then whisk in the PHILLY, any remaining meat juices and a pinch of sugar.
5. Simmer for 1-2 minutes then return the veal to the pan and heat through thoroughly.
6. ARRANGE the veal onto serving plates, spoon over the sauce and serve with steamed vegetables.
7. Serve immediately.

oil, schnitzels, onion, green peppercorns, white wine, philadelphia, brown sugar, steamed vegetables

Taken from www.kraftrecipes.com/recipes/veal-creamy-peppercorn-sauce-135759.aspx (may not work)