Veal escalopes with shiitake mushrooms
25 min
Ginger and rice wine spice up an Oriental-style mushroom sauce to accompany tender pan-fried veal. Try serving with lightly cooked spinach and plain boiled rice.
Brenda Houghton
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Ingredients
Serves: 4
- 8 lean veal escalopes, about 400 g (14 oz) altogether
- 2 tablespoons plain white flour, seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, crushed
- 1 teaspoon finely chopped ginger
- 250 g (9 oz) shiitake mushrooms, destalked and thickly sliced
- 4 tablespoons soy sauce
- 4 tablespoons sake, dry sherry or vermouth
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Place a veal escalope between two sheets of greaseproof paper or cling film and beat it with a rolling pin until it has flattened slightly. Lightly toss it in the seasoned flour, then shake off any excess flour and set aside. Repeat with the remaining seven escalopes.
- Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the escalopes and sear for 2-3 minutes until browned, then flip them over and cook for a further 2-3 minutes – you may need to cook them in two batches. Divide them between four plates and keep them warm.
- Add the remaining oil to the pan and heat it, then add the garlic and ginger and stir-fry for 30 seconds. Add the mushrooms, soy sauce, sake, sherry or vermouth and 100 ml (3½ fl oz) of water and boil for 2-3 minutes to cook the mushrooms and reduce the sauce slightly. Spoon the mushrooms and sauce over the escalopes and serve.
