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Veal with Mushroom-Wine Sauce

 Veal with Mushroom-Wine Sauce
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. “This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes,” says Julie Kocur of Abingdon, Maryland.
4 ServingsPrep/Total Time: 30 min.


  • 4 veal cutlets (4 ounces each)
  • 1/2 teaspoon canola oil
  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large nonstick skillet coated with cooking spray, cook the veal
  • in oil over medium heat for 2-3 minutes on each side or until no
  • longer pink. Remove and keep warm.
  • Add mushrooms, onion and garlic to the skillet; cook over medium-high
  • heat for 5-8 minutes or until tender. 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 for 2 minutes or until thickened.
  • Stir in the parsley, salt and pepper. Serve over veal. Yield: 4
  • servings.

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Veal with Mushroom-Wine Sauce (continued)

Nutritional Facts: 1 cutlet with 1/2 cup mushroom sauce equals 231 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 281 mg sodium, 9 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.