Pan-fried veal with creamy wild mushrooms and cavolo nero




For the veal

  • 55g/2oz Gruyère, grated

  • 1 tbsp chopped fresh parsley

  • ½ tbsp chopped fresh rosemary

  • 1 tsp capers

  • 2 tbsp olive oil

  • 100g/3½oz veal escalope, battered until ½cm/¼in thickness with a rolling pin

  • 1 tbsp olive oil

  • 1 tbsp brandy


For the red wine sauce

  • 200ml/7¼fl oz red wine

  • 55g/2oz butter

  • ½ beef stock cube

  • 1 tsp capers

  • pinch sugar

  • salt and freshly ground black pepper


For the cavolo nero

  • 55g/2oz butter

  • 100g/3½oz cavolo nero, stalks removed, sliced finely

  • salt and freshly ground black pepper




  1. For the veal, heat the olive oil in an ovenproof frying pan, and fry veal for 4-5 minutes on both sides, or until golden-brown on all sides. Remove the veal from the pan and set aside. Keep warm.

  2. Add the mushrooms to the same pan used to cook the veal and fry for 5-6 minutes. Return the veal to the pan.

  3. Add the brandy, heat briefly, then set light with a match. Let the flames flare up, then die down. Cook for 3-4 mins longer until most of the liquid has evaporated. (CAUTION: Keep the flames away from the eyes and face. Do not leave unattended.)

  4. Add the butter and cream, bring to the boil and heat for one minute. Season, to taste, with salt and freshly ground black pepper, then stir in the chopped chives.

  5. For the cavolo nero, melt the butter and olive oil in a frying pan and add the cavolo nero. Fry for one minute, then pour in the stock, bring the mixture to the boil and boil for 4-5 minutes, or until tender.

  6. To serve, spoon the veal and wild mushrooms onto a serving plate and serve the cavolo nero alongside.


Recipe courtesy of BBC FOOD.



the facts

  • Delicate flavour making it popular with all the family
  • Naturally low in fat, providing a healthier meat
    (It contains less than 2% total fat and only 1% saturated fat)
  • Has a good level of Omega 3
  • Well looked after and bred to the highest standards
  • A British meat being produced in the Midshires
  • Value for money and readily available
buy rose veal