It might be an old classic, but this dish will still cut the mustard as far as your guests are concerned.
More Come Dine With Me Doncaster.
1. Trim off any surplus fat from the escalopes, then place them between sheets of clear plastic and beat out with a rolling pin, but without tearing the meat. Season with pepper, dip them in flour and shake off the excess.
2. Heat half the butter in a large frying pan; when foaming put in 2 escalopes. Fry until golden, then turn and fry the other side until golden. Sprinkle with salt and keep warm. Repeat for the remaining escalopes. In the same pan heat the remaining butter. Stir fry the whole mushrooms until golden, then pour in the sherry, and let the liquid thicken. Season, add the cream and parsley and return the veal; heat through and serve immediately.
From The Great Traditional Cookbook, John Midgley, © The Bridgewater Book Co, Colour Library Books (1995). Reproduced by permission of Chrysalis Books Group Plc.
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