World Cuisine

Creamy Veal Escalopes

cook 30 mins
  • 10 g (1/3 oz) dried porcini
  • 4 veal escalopes, about 150 g (5 oz) each
  • 2 tablespoons plain flour
  • 50 g (2 oz) butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 100 g (3 1/2 oz) chestnut mushrooms, sliced
  • 100 ml (3 1/2 fl oz) white wine
  • 200 ml (7 fl oz) single cream
  • a large handful of baby spinach leaves
  • salt and pepper
  • mashed potatoes, to serve
  • Soak the porcini in just enough boiling water to cover for 10 minutes. Drain, reserving the liquid, and roughly chop the porcini.
  • Dust the veal escalopes with the flour. Heat the butter and the olive oil in a frying pan and cook the escalopes for 2–3 minutes on each side, until just cooked through. Remove from the pan and keep warm.
  • Add the garlic, onion and mushrooms to the pan and sauté for 4–5 minutes, until the onion is soft.
  • Pour in the wine and bubble for 2–3 minutes, then pour in the cream and 2–3 tablespoons of the reserved porcini liquid.
  • Bring to the boil, then stir in the porcini and spinach and some salt and pepper. Return the escalopes to the pan and cook for 1 minute before serving with mashed potatoes.
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