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Veal escalopes with mushrooms & spinach
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1½ tbsp olive oil
1 pack 2 British rose veal escalopes
¼ tsp sweet smoked paprika
250g chestnut mushrooms, cleaned and sliced
1 onion, sliced
200ml fresh Cooks’ Ingredients Chicken Stock (or use cubes)
200g fresh essential Tagliatelle (or 150g dried pasta of your choice)
115g pack baby spinach
2 tbsp single cream
1. Heat ½ tbsp oil in a large frying pan over a high heat. Season the veal escalopes and sprinkle with the paprika. Sear for 2-3 minutes on each side, then lift out of the pan and set aside to rest.
2. Add the remaining 1 tbsp oil to the pan, then add the mushrooms and onion. Fry for 8-10 minutes until turning golden. Add the stock, and simmer for about 2-3 minutes, until the liquid has reduced by half. Meanwhile, cook the tagliatelle according to pack instructions and divide between 2 plates.
3. Reduce the heat to low, and add the spinach, stirring for a couple of minutes until wilted. Stir in the cream, then slice the veal and add to the sauce with any resting juices. Serve spooned over the tagliatelle.
Cook’s tip Veal is a lean tender meat, with a subtle flavour, and makes a great substitute for beef or steak in recipes. You could try using lean pork medallions or leg steaks, turkey escalopes or flattened chicken breast fillets instead, making sure they are thoroughly cooked.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in Tue Mar 31 09:42:44 BST 2020.