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.
Soften the onion and garlic in
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.
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