Ingredients Olive oil
About 250 g best veal steaks
1 clove garlic, crushed
About 80 g mushrooms, sliced thickly
40 ml dry white wine
¾ tbsp wholegrain mustard
65 ml cream
30 - 40 ml chicken stock
Noodles, pasta or potatoes, to serve
Pound the veal with a meat cleaver, until it is very thin, or get the butcher to do this. Cut off all the fat and sinew.
If using, cook the noodles as per packet instructions, and keep in hot water till ready to serve.
Heat a bit of oil in a non stick fry-pan.
Cook the veal, making sure they do not overlap, until they are brown on both sides - this should only be about 2 minutes each side, as you do not want to overcook it.
Remove the scallopine and keep warm - I put it on paper towel and in a VERY low oven.
Melt the butter in the same pan, and cook the garlic and mushrooms, stirring until the mushrooms have just started to go soft.
Add the wine and mustard and cook, stirring for a minute or two.
Add the cream and stock, and bring it to the boil.
Turn down the heat, and simmer uncovered for about 5 minutes or until the sauce thickens slightly.
I also served some broccolini with it.
Put the noodles or any pasta/potatoes on the serving plates. Top with the scallopine and mushroom sauce.
In this instance I did not serve it with noodles as I had some of my polenta squares left over, and I served it with them.
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