Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• 100g/3½ oz veal
• flattened with a meat mallet or rolling pin
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 85g/3oz button mushrooms
• quartered
• 1 garlic clove
• crushed
• 1 tbsp grain mustard
• 2 tbsp clotted cream
• salt and freshly ground black pepper
• 2 tbsp chopped fresh chives
• handful of fresh herb leaves

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the veal escalope
• heat the oil and butter in a pan and season the veal with salt and freshly ground black pepper. Fry for 1-2 minutes on both sides
• or until golden-brown
• then transfer to the oven for 4-5 minutes
• or until cooked through. Remove and allow to rest on a warm plate.
• For the garlic cream mushrooms
• heat the oil and butter in a frying pan and gently fry the mushrooms and garlic for 4-5 minutes
• or until the mushrooms are browned. Stir in the mustard
• cream and season
• to taste
• with salt and freshly ground black pepper. Cook for a further 2-3 minutes
• then stir in the chives.
• Spoon the creamy mushrooms onto a serving plate and place the veal on top. Place a handful of fresh herbs to the side and serve.