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Veal escalope with garlic cream mushrooms

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the veal escalope, heat the oil and butter in a pan and season the veal with salt and freshly ground black pepper. Fry for 1-2 minutes on both sides, or until golden-brown, then transfer to the oven for 4-5 minutes, or until cooked through. Remove and allow to rest on a warm plate.

  3. For the garlic cream mushrooms, heat the oil and butter in a frying pan and gently fry the mushrooms and garlic for 4-5 minutes, or until the mushrooms are browned. Stir in the mustard, cream and season, to taste, with salt and freshly ground black pepper. Cook for a further 2-3 minutes, then stir in the chives.

  4. Spoon the creamy mushrooms onto a serving plate and place the veal on top. Place a handful of fresh herbs to the side and serve.

Ingredients

For the veal escalope

  • 1 tbsp olive oil
  • 25g/1oz butter
  • 100g/3½ oz veal, flattened with a meat mallet or rolling pin
  • salt and freshly ground black pepper

For the garlic cream mushrooms

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 85g/3oz button mushrooms, quartered
  • 1 garlic clove, crushed
  • 1 tbsp grain mustard
  • 2 tbsp clotted cream
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh chives

To serve

  • handful of fresh herb leaves

Shopping List

Veal escalope with garlic cream mushrooms

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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