Preparation time 30 minutes, cooking time 1 hour 15 minutes.

1. Toss cutlets in combined flour and Cajun seasoning, shake away excess flour mixture. Reserve excess flour mixture.

2. Heat oil in large saucepan. Cook cutlets, in batches, until browned on both sides, remove from pan.

3. Stir reserved flour mixture into pan, stir over heat until bubbling. Remove from heat; gradually stir in stock and wine. Stir over heat until sauce boils and thickens.

4.  Return cutlets to pan. stir in onion, thyme and bay leaves, simmer, covered 20 minutes, stirring occasionally.

5. Stir in carrots, beans and corn, simmer, covered about 15 minutes or until cutlets and vegetables are tender. Discard bay leaves, stir in parsley.

Serves 6, per serving 12.8g fat, 1623kj