Veal Escalopes with Spinach Stuffing

Name: Veal Escalopes with Spinach Stuffing
Ingredients: ½ tbsp chopped chives; 1 tbsp vegetable oil; 1 tbsp chopped parsley; 300ml/½ pint chicken stock; 85g/3oz of butter; 4 thin veal escalopes; ¼ tsp dried oregano; salt and freshly ground black pepper; ¾ cup cooked rice; 1 medium onion, finely chopped; 1 clove of garlic, finely chopped; 225g/8oz mushrooms, sliced; 150g/6oz cooked spinach (weight after cooking)

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a very pretty dish and the mixture of spinach, rice and vegetables is a great help to this really rather tasteless meat. If you can’t get veal or have strong feelings towards little calves then a pork fillet or turkey breast make a very nice escalope.

Ingredients

4 thin veal escalopes
1 medium onion, finely chopped
1 clove of garlic, finely chop

Supper
Gluten-free
Spicy

Method

Soften the onion and garlic in 25g/1oz of butter and ½tablespoon of oil, add the sliced mushrooms and