Veal Scaloppini with Corn and Spinach Mash

A classic Italian dish, the meat dredged in flour with Italian herbs, salt and pepper and pan fried for approximately six minutes. White wine is added to the pan once the meat is removed to make a light brown sauce.

Ingredients serve 4

1 veal tenderloin (700g)

½ cup plain flour

1 tsp salt

½ tsp ground black pepper

200 g green beans

100 g sliced mushrooms

Method

Cut the tenderloin in thin slices and flatten with a mallet. Blend flour, salt and pepper on a plate. Coat the flatten pieces of veal in the flour mix. Place butter in a frying pan over medium heat and cook the scaloppini for approx. 2 minutes. Turn the meat and cook the other side. Transfer meat to a serving dish and keep warm. Add sliced mushrooms to the frying pan and cook for approx. 5 minutes. Serve cooked scaloppini with corn and spinach mash and pan fried baby tomatoes.

Note: Try adding dried herbs to the flour mix such as oregano.