- ½ veal escalope
- 100g/3½oz wild mushrooms
- 2 tbsp brandy
- 25g/1oz butter
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 2 tbsp chopped chives
- 25g/1oz butter
- 1 tbsp olive oil
- 150g/5½oz cavolo nero, stalks removed, finely sliced
- 200ml/7½fl oz vegetable stock
- For the veal, heat the olive oil in an ovenproof frying pan, and fry veal for 4-5 minutes on both sides, or until golden-brown on all sides. Remove the veal from the pan and set aside. Keep warm.
- Add the mushrooms to the same pan used to cook the veal and fry for 5-6 minutes. Return the veal to the pan.
- Add the brandy, heat briefly, then set light with a match. Let the flames flare up, then die down. Cook for 3-4 mins longer until most of the liquid has evaporated. (CAUTION: Keep the flames away from the eyes and face. Do not leave unattended.)
- Add the butter and cream, bring to the boil and heat for one minute. Season, to taste, with salt and freshly ground black pepper, then stir in the chopped chives.
- For the cavolo nero, melt the butter and olive oil in a frying pan and add the cavolo nero. Fry for one minute, then pour in the stock, bring the mixture to the boil and boil for 4-5 minutes, or until tender.
- To serve, spoon the veal and wild mushrooms onto a serving plate and serve the cavolo nero alongside.