Pan-Fried Veal with Creamy Wild Mushrooms and Cavolo Nero

Pan-fried veal escalope served with a rich brandy and mushroom cream sauce accompanied by tender sautéed cavolo nero.

Veal Main Course High Protein Mushrooms Bbc Food

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

12.8g

per serving

12.8 g total

Fat

82.5g

per serving

82.5 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the sauce

Double Cream

Butter

for the cavolo nero

Liquids

Brandy

200

Vegetable Stock

Meat

0.5

piece

Veal Escalope

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Chives

chopped

OilsFats

Olive Oil

for the veal

Olive Oil

for the cavolo nero

Vegetables

100

Wild Mushrooms

150

Cavolo Nero

stalks removed, finely sliced

Method

Heat 15ml olive oil in an ovenproof frying pan and fry the veal for 5 minutes per side until golden.

Remove the veal, set aside to keep warm, and fry the mushrooms in the same pan for 6 minutes.

Return the veal to the pan, add the brandy, ignite it carefully, and cook until the liquid evaporates.

Stir in 25g butter, 50ml cream, and 30ml chives, then boil for 1 minute and season to taste.

In a separate pan, melt 25g butter with 15ml oil, add cavolo nero, and fry for 1 minute.

Add 200ml vegetable stock to the greens and boil for 5 minutes until tender.

Serve the creamy veal and mushrooms alongside the cooked cavolo nero.