I buy veal steaks quite often here.
I can usually get a tray of 5 huge thin veal steaks for under $10. Those five cut in half, make a generous schnitzel, so a tray will feed ten of us for one meal, or three of us for three meals. That's cheap and healthy eating.
I'll often coat them in almond meal in place of breadcrumbs, or make my own gluten free ones with the crusts of the (expensive) gluten free bread. So it's a great way to use up the crusts, that would otherwise not get eaten. You could do the same with your normal bread of course.
The other night, I didn't really feel like going through the rigmarole of flour, egg, breadcrumbs, so I made this instead. The mushrooms are inexpensive here just now, and I know that veal and mushrooms are a good match. This takes less than ten minutes to prepare.
1/2 large veal steak per person, pounded thin
Plain flour seasoned with a little salt and pepper for coating the veal
Generous drizzle of olive oil
1 tablespoon butter or margarine
As many mushrooms as you like, thinly sliced (I use about three cup mushrooms per person)
Pinch dried garlic, or 1 clove, crushed
1 level teaspoon dried sage leaves
1 level teaspoon Tarragon, or zest of one lemon
Fresh chives or green shallots, sliced thinly
1 chicken stock cube, dissolved in 1/4 cup boiling water
1 dessertspoon mustard (any will do...I've used both Dijon and Wholegrain)
1/2 cup cream, sour cream, Greek yoghurt or evaporated milk
1 teaspoon white vinegar
Steamed rice or mashed potato and a side salad or veges to serve.
Have your side dishes ready to go as this really takes no time to prepare.
Sprinkle each veal steak with a teeny bit of salt and some pepper. Leave it to sit for five minutes. This just tenderises it slightly.
Spread the flour on a flat plate and coat each veal steak generously with the flour. Set aside.
In a large, deep pan, drizzle your olive oil and margarine and allow it to melt. Add the sage and tarragon (or lemon zest), garlic, chives or shallots, white vinegar and chicken stock and bring to a simmer. Add the sliced mushrooms, and pan fry them till brown.
Add the mustard and stir to disperse.
Add the cream, yoghurt or evaporated milk, and bring to a low simmer.
Add the flour coated veal steaks, turning them after 60 seconds, put a lid on the pan and allow to simmer for no more than a couple of minutes. They're super thin remember, so they take no time at all to cook. If you're cooking more steaks than fit in one layer in the pan, do two layers, just give them all a turn at sitting on the bottom, and swap them over to ensure they all get cooked through.
Serve the steaks over rice or mash, drizzle with the mushroom sauce, serve immediately.