• April 13, 2021
Veal Scallopini with Mushroom Sauce


I love cooking veal as an alternative to beef because it’s very lean, extremely tender and totally delicious. As the meat is so lean and the escalopes are so thin, be careful not to overcook them – a minute on each side is all it takes. The easy sauce that goes with them is great with chestnut mushrooms, but you can swap them for Portobellini, wild mushrooms or fresh porcini, if you can get hold of them.

Ingredients


Serves 4

15g dried porcini mushrooms

100ml boiling water

50g plain flour

4 veal escalopes (about 350g in total)

2 tbsp olive oil

30g butter

2 large banana shallots, peeled and finely diced

2 garlic cloves, peeled and finely chopped

150ml dry white wine

200g chestnut mushrooms, thickly sliced

200ml single cream

220g purple sprouting broccoli

100ml cold water

1 tbsp finely chopped flat leaf parsley

Sea salt and freshly ground black pepper

Preparation

1Put the dried porcini into a small, heatproof bowl and pour the boiling water over them. Cover the bowl with cling film and set aside.

2Put the flour into a shallow dish. Season both sides of the veal with salt and pepper and coat each escalope with flour.

3Place a large, non-stick frying pan over a medium–high heat and add the oil. When hot, add the veal, then cook for 1 minute on each side. Transfer to a plate.

4Put the pan back on a medium heat, add the butter and, when it has melted, add the shallots and cook for 2 minutes, or until softened. Add the garlic and cook for a further 1–2 minutes before pouring in the wine. Cook on a high heat for 2 minutes, or until the liquid reduces by half.

5Strain the mushroom liquid directly into the pan, then roughly chop the porcini. Add them to the pan with the fresh mushrooms and cream. Season to taste and reduce to a sauce consistency, then return the veal to the pan.

6Put the broccoli into a pan with the cold water and a pinch of salt and pepper. Cook for 4–5 minutes, or until the water has evaporated and the broccoli is tender.

7Spoon the veal and sauce onto plates and sprinkle with the parsley. Place the broccoli alongside before serving.

Chef’s tip

If you have leftover wine after making the sauce, pour it into ice-cube trays and freeze for the next time you need a small quantity of alcohol to deglaze a pan or make a sauce.

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