Ingredients
4 veal cutlets (4 ounces each)1/2 teaspoon canola oil1 pound sliced fresh mushrooms1 small onion, chopped1 garlic clove, minced1/2 cup white wine or reduced-sodium chicken broth4 teaspoons all-purpose flour1/4 cup water2 tablespoons minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm.
Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan.
Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
