Veal Escalopes with Spinach Stuffing

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.


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


Soften the onion and garlic in 25g/1oz of butter and ½tablespoon of oil, add the sliced mushrooms and cook together for a few minutes, stirring often. Squeeze any excess water from the spinach, chop it and add to the mushroom mixture, with the rice, herbs, and seasoning. Mix well. Spread the escalopes with stuffing, roll up and tie with string or secure with small skewers.

Melt the remaining butter and oil in the frying pan and brown the escalope rolls. Put the rolls in an ovenproof dish, add the chicken stock and cook for 45 minutes in a preheated moderate oven at 160°C/325°F/Gas 3.