British Rose Veal with Mash and Spring Greens

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5 from 1 vote

British Rose Veal Escalope with mash and spring greens

British Rose Veal is very different from white veal, which is the one associated with rearing calves in cages. Rose Veal is produced in the UK to high animal welfare standards. As a by product of the dairy industry, we are being encouraged to eat more Rose Veal. It has a delicate flavour, is naturally low in fat and contains good levels of omega-3. British Rose Veal is now stocked in many supermarkets as well as available from British farms online and is endorsed by the RSPCA and Compassion in World Farming
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: British
Season: Spring
Type: Meat
Diet: Gluten Free
Servings: 4
Calories: 528kcal
Author: REALMEALDEAL

Ingredients

  • 600 g British Rose Veal Escalopes about 120g - 150g each fillet
  • 14 g plain flour organic, 7g = 1 tbsp
  • 900 g potatoes organic, peeled, cut 2.5cm chunks
  • 2 lemons organic, fairtrade
  • 1 leeks thinly sliced, organic
  • 400 g spring green cabbage organic
  • 10 g butter organic (optional)
  • 10 ml milk organic (optional)
  • 4 tbsp olive oil organic, fairtrade

Instructions

  • Lay the escalopes on a piece of cling film and gently bash with a rolling pin so they are about 2 - 3mm thick. Dust both sides with the flour and place to one side.
  • Put the potatoes in a pan of lightly salted water and boil for 8 - 10 minutes until tender.
  • Steam the leeks and cabbage for about 5 minutes, until tender. You can do this in a steamer placed over the top of the potatoes.
  • Drain the potatoes then tip them back into the pan and mash them with the butter and milk.
  • Heat the oil in a large frying pan over a high heat and fry the escalopes on both sides for 2 - 3 minutes each side.
  • Serve with a good squeeze of lemon juice and the mash and spring green cabbage.

Notes

Not all eating together or in a hurry?
You can make the mash in advance and keep it warm. Prepare the escalopes and fry them when you are ready whilst you steam the leeks and cabbage.

Nutrition

Calories: 528kcal | Carbohydrates: 53g | Protein: 41g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 38mg | Potassium: 1254mg | Fiber: 9g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 130.4mg | Calcium: 100mg | Iron: 2.5mg

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