Waitrose and Partners
Veal escalopes with porcini mushrooms

Veal escalopes with porcini mushrooms

Waitrose veal comes from carefully chosen farms that rear calves to the very highest standards of animal welfare. This makes for tender escalopes and they are complimented beautifully with the earthy porcini mushrooms.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 15g Cooks' Ingredients Porcini Mushrooms
  • 15g butter
  • 1 shallot, sliced
  • 1 garlic clove, crushed
  • 4 tbsp Blandy's Duke of Clarence Madeira
  • 1 savoy cabbage, shredded
  • 4 Waitrose British Veal Escalopes
  • Vegetable oil, to brush
  • ¼ tsp nutmeg, grated
  • 4 tbsp double cream

Method

  1. 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.

  2. 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.

  3. 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.

And to drink...

Try a textural Chardonnay with this dish such as Bonterra Organic Chardonnay 2008 Mendocino, California.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,180kJ/ 282kcals

Fat

14g

Saturated Fat

7.6g

Carbohydrates

2.7g

Sugars

1.5g

Fibre

2.4g

Protein

33g

Salt

0.16g

Rating details

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