Name Veal escalopes Swedish _ style

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veal-escalopes-swedish-stylImperial
4 x 4 oz slices veal escalope
1 oz flour
salt and freshly ground pepper
2 oz butter
1 onion, chopped
1 x 8 oz can button mushrooms
1 teaspoon dried oregano
4 fl oz dry red wine
5 tablespoons double cream
chopped fresh parsley


Metric
4 x 100 g slices veal escalope
25 g flour
salt and freshly ground pepper
50 g butter
1 onion, chopped
1 x 225 g can button mushrooms
1 x 5 ml spoon dried oregano
100 ml dry red wine
5 x 15 ml spoons double cream
chopped fresh parsley


Beat the veal to flatten with a mallet or rolling pin. Coat with flour and season. Place half the butter in a large shallow dish and MICROWAVE ON HIGH for 1 minute until melted. Stir in the onion and MICROWAVE ON HIGH for 4-5 minutes until soft, stirring occasionally.
Place the veal slices on top and dot with the remaining butter. MICROWAVE ON HIGH for 4 minutes, then turn the veal over and add the mushrooms, together with their juice, the oregano and wine. Move the veal towards the sides of the dish, leaving a well in the centre. Cover with cling film and MICROWAVE ON LOW for 10 minutes, stirring twice during cooking. Add the cream, stir and MICROWAVE ON LOW for 5 minutes. Garnish with parsley.
Serves 4

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