Instructions
Step 1
Cut veal steaks in half and flatten with a meat mallet. Lightly coat veal in seasoned flour.
Step 2
Heat butter and oil in a non-stick frying pan and cook veal slices in batches on a high heat for 1-2 minutes on each side, remove from pan.
Step 3
Add onion and mushrooms to pan and cook for 2 minutes stirring continually.
Step 4
Add Leggo’s Tomato Paste, wine and stock to pan, stirring well. Return veal to pan, stir in cream and heat through without boiling. Serve sprinkled with chopped parsley.