Ingredients

  • 150 g Veal Escalope, uncooked

  • 1 T flour

  • 2 t lemon juice

  • 200 g mushrooms

  • 2 T capers

  • 1 t butter

  • 1 t olive oil

  • 1 small glass wine

  • 2 shallots

Method

add 1 t olive oil to non-stick pan and get very hot

pound out veal as thin as you can

in bag put in flour and about 1/3 t salt... shake in veal to coat lightly, shake off excess

fry veal quickly to brown (1 min a side) and remove to plate

add shallots and mushrooms and fry for 3 min (until golden brown)

add white wine and lemon juice

put veal and capers in for 1 min simmer (coat veal with sauce)

serve immediately

Servings

2

Prep Time

10 min

Cook Time

10 min

Category

WW Points

3.5

Source

Peter Mahnke 200411172532