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£10.34/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Soak the mushrooms in 150ml boiling water for 10 minutes then drain, reserving the liquid. Chop the mushrooms. Melt the butter in a medium pan and sauté the shallot and garlic together over a medium heat for 2 minutes until softened. Add the mushrooms and cook together for a couple of minutes. Add the Madeira and shredded cabbage followed by the mushroom liquid and seasoning. Cover and cook gently for 4-5 minutes until the cabbage is tender.
Heat a griddle or frying pan until very hot. Brush the escalopes with oil and season. Cook for 5-6 minutes turning once until cooked through. Transfer to warmed serving plates and leave to rest.
Add the nutmeg and cream to the cabbage and mushrooms and bring to simmering point. Serve with the veal escalopes and mashed potatoes or even tagliatelle.
Try a textural Chardonnay with this dish such as Bonterra Organic Chardonnay 2008 Mendocino, California.
Typical values per serving when made using specific products in recipe
Energy | 1,180kJ/ 282kcals |
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Fat | 14g |
Saturated Fat | 7.6g |
Carbohydrates | 2.7g |
Sugars | 1.5g |
Fibre | 2.4g |
Protein | 33g |
Salt | 0.16g |
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