Quick & Easy

Veal with gnocchi in garlic mushroom sauce

This indulgent, comforting meal is perfect for a cosy night in. Purists may prefer to make their own gnocchi, but we've discovered that the store bought version is an excellent time saving alternative.
breaded veal cutlets with gnocchi in garlic mushroom sauce



1.Whisk egg, milk and flour in medium bowl. Combine breadcrumbs, cheese and ⅓ cup of the parsley in another medium bowl. Coat cutlets, one at a time, in egg mixture then in cheese mixture. Place cutlets, in single layer, on tray. Cover; refrigerate 10 minutes.
2.Heat half of the oil in large frying pan; cook cutlets, in batches, until browned both sides and cooked as desired. Cover to keep warm.
3.Heat remaining oil in same pan; cook garlic and mushroom, stirring, until mushroom is soft. Add cream and stock; bring to a boil. Reduce heat; simmer, stirring, until sauce thickens slightly.
4.Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until gnocchi float to the surface. Remove from pan with slotted spoon; place in large bowl.
5.Stir remaining parsley into sauce; pour sauce over gnocchi, toss to combine.
6.Serve gnocchi with cutlets and steamed green beans, if desired.

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