Veal escalopes are thin slices of veal cut for you by the butcher from the calf’s thigh. Place them between sheets of greaseproof paper and pound them with something wooden and heavy to make them even thinner – about the thickness of a pound coin.
Season the escalopes with salt and pepper. Sauté the mushrooms in some butter until cooked and reserve.
Put a couple of tablespoons of sunflower oil and a knob of butter in a heavy frying pan over a moderate heat and fry the escalopes for a couple of minutes on each side. Transfer to warm plates to rest while you finish the sauce.
Pour the wine into the pan and boil it down, scraping up any bits stuck to the pan. Add the sliced mushrooms and toss. Pour over the escalopes and serve immediately.
© 1998 Alastair Little. All rights reserved.