Veal with white wine and mushrooms

4 x 100g veal schnitzel cuts
olive oil spray
Salt and pepper to season
1 tablespoon olive oil
1 clove garlic, crushed
3/4 cup (180ml) white wine
1/2 cup (125ml) chicken stock
250g button mushrooms, sliced
1 tablespoon chopped flat-leaf parsley
2 green onions, sliced

Method
Spray veal with olive oil spray and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat. Add veal and cook in batches for 2-3 minutes each side, until well browned. Remove, cover with foil and keep warm.

Add olive oil and garlic to the same pan and cook over medium heat for 2 minutes, then add wine and stock. Increase heat and simmer rapidly for 3-4 minutes or until reduced.

Add mushrooms and cook for 3-4 minutes. Return veal to the pan for 1 minute to coat in the sauce. Serve veal with mushroom sauce, parsley and green onion.

Notes & tips• The white wine and mushroom sauce also works well with chicken or seafood. Red wine can be substituted if serving with steak, sausages or lamb instead of veal.