Olive Tree Home

Latest News

Pan Fried Veal Escalope with Wild Mushroom Sauce

With some delicious Dorset Rose Veal from Jurassic Coast Meats and wild mushrooms he collected himself, Giuseppe cooked up this delicious winter dinner complete with piping hot polenta for his seasonal demonstration at the Eat Dorset Food Fair. Here he shares his recipe:


4 veal escalopes (150g each), 50g semolina flour, 50ml sunflower oil        

For the mushroom sauce: 200g mixed wild mushrooms, 1 clove of garlic (choppped), 1 glug or 25ml extra virgin olive oil, 1 tip of rosemary, 1 tip of sage, 1 tip of thyme, 1 bay leaf, 50ml white wine, 250ml mushroom stock (for a shortcut use a mushroom stock cube and a few dried porcini), 1 tbsp roux (20g plain flour & 12g sunflower oil mixed together)

Polenta: half litre of water, 70g polenta flour, 1 tbsp vegetable bouillon, pepper, half tbsp olive oil, 1 tsp chopped parsley                                                  

Place a frying pan on a medium heat and add the sunflower oil. Put the semolina flour on a small plate and season with some salt (a quarter of a tsp) and pepper. When the oil is really hot, coat the escalopes in the flour, then place them in the pan and cook for about a minute on each side, remove and transfer to a plate or dish. Discard any left over oil and wipe the pan with some kitchen roll. 

Pour a glug of extra virgin olive oil into the same pan and add the garlic and herbs on a high heat. When the garlic has turned a golden colour, add the mushrooms to the pan and without stirring them add some seasoning. Leave them to colour before stirring, once they have started to colour stir and cook for 2 minutes. Add the wine and leave to reduce down, once ready pour the stock over the sauteed mushrooms, bring to the boil. Gradually pour in the roux - keep whisking, a little at a time, until you reach the right consistency for you. Cook the roux for about 4 minutes and switch off.

In the meantime start to prepare the polenta. Add the water to a pan together with the vegetable bouillon (Marigold), pepper and olive oil. Bring to the boil. Gradually add the flour to the water, stirring all the time, reduce the heat and cook for a few minutes on a low heat. Stir in the parsley. (Serve immediately or leave to set if preferred). Now heat up the mushroom sauce and as soon as it starts to bubble add the veal to warm through. Serve immediately.

The veal I used in the recipe was from the rump but you could also use: sirloin, fillet, rib eye or any other cut that requires quick cooking and like beef you can eat veal cooked rare. For more information about Dorset rose veal contact info@jurassiccoastmeats.co.uk  'Fossil' farm veal is available from Waitrose under the 'Brookfield Farm' label, www.brookfieldfarmdorset.co.uk Semolina flour is from Veru Truly Sicilian www.verutrulysicilian.com