Save to your scrapbook
Veal escalopes with porcini mushrooms
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
15g Cooks’ Ingredients Porcini Mushrooms
1 shallot, sliced
1 clove garlic, crushed
4 tbsp Blandy’s Duke of Clarence Madeira
1 small Savoy cabbage, shredded
4 Waitrose British Veal Escalopes
Vegetable oil, to brush
¼ tsp grated nutmeg
4 tbsp double cream
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.
Try a textural Chardonnay with this dish such as Bonterra Organic Chardonnay 2008 Mendocino, California.
Waitrose veal comes from carefully chosen farms that rear calves to the very highest standards of animal welfare in well-ventilated, airy spacious barns with natural light and straw bedding.
Typical values per serving:
This recipe was first published in September 2011.