500g lean veal leg steaks trimmed of all visible fat and marbling – cut into thin strips
2 tspns MCT Oil
2 green shallots sliced
1 rasher low fat bacon – trimmed of visible fat – finely chopped
1 cup sliced mushrooms
1 tbspns corn flour
1 cup low-fat (or skimmed) milk
1/2 cup dry white wine
Freshly ground black pepper to taste
1/2 tspn dried oregano
1 tbspn chopped fresh chives

Heat Oil in a non-stick frying pan.  Add veal.  Cook until tender.  Set aside.  Add shallots and
bacon.  Cook until shallots are soft.  Add mushrooms.  Cook until soft.  Blend cornflour with milk.  
Stir in wine, pepper, oregano and cornflour mixture.  Cook stirring until sauce boils and thickens
slightly.  Return veal to pan.  Reduce heat.  Simmer for 2-3 minutes or until heated.  Just before
serving, stir in chives.  Serve with boiled noodles and steamed spinach.

*** Chicken breast can also be used in this recipe
Little Leakers
Creamy Shredded Veal
(or Cream Shredded Chicken)