Lightly coat veal in seasoned flour.
Boil potatoes and steam green beans until tender. Drain. Remove potatoes and mash. Cover and keep warm.
Meanwhile, heat butter and oil in a non stick frypan over high heat. Cook veal in batches for 1-2 minutes on each side. Remove from pan and set aside to keep warm.
Add onion and mushrooms to pan and cook for 2 minutes, stirring continuously.
Stir through Leggo’s Tomato Paste, wine and stock. Bring to the boil. Return veal to pan, stir in cream and heat through without boiling.
Garnish scallopini with parsley and serve with mashed potato and green beans.