Veal Scallopini with wild mushroom sauce with Rosemary roasted and fried zuchini

I made this as an homage to my favourite Italian restaurant, Numero Uno. Numero Uno/London Eating,  I have this dish pretty much every time I go there (juggled with Taglietelle Frutti di Mare)  The dish comes with roasted rosemary potatoes and the crispy fried courgette (zuchini).  I am not sure which mushrooms they include in their sauce but I am pretty sure there's a porcini and a chanterelle in there somewhere, oh and there certainly is a lot of cream....yum.

So on that premise I undertook this dish, I bought some dried porcini (they weren't cheap) and dried chanterelle and fresh oyster and chestnut mushrooms.

Ingredients for 2 people

• 2 veal escalopes (these should be gently flattened)
• 250ml chicken (or veal) stock
• About a handful of dried porcini and chanterelle (I have small hands so that's about a tea cup full)
• 100g of a mixture of oyster and chestnut (or whatever you fancy)
• 100ml medium dry sherry, 
• 1 flat teaspoon of dried sage (Flat tablespoon of fresh) - Sage is very strong so go easy
• 1 tablespoon of chopped parsley, 
• 2 small shallots (very finely chopped)
• 2 cloves of garlic (crushed then finely chopped)
• 100ml of single cream.  
• Black pepper (probably enough salt in the stock if using cubes)
• 2 small courgettes
• 2 medium sized potatoes

For the batter

• Flower and water.  This is really simple just mix water into some flower so that its still very goey and will stick and cover.  You can make a more elaborate one if you fancy but I didn't feel it necessary 

Stage One

Chop the potatoes into cubes, par boil, drain and then add to heated oil in a roasting dish with plenty of rosemary and then season. Toss in the oil and then place in the oven for 25 minutes at 180 degrees.(keep an eye on them) 

Stage Two

Flatten the veal and salt and pepper both sides and leave to one side.  Finely chop the shallots and garlic (after hitting with the back of the knife) and add to a frying pan and gentle fry.  

Stage Three

Put the dried mushrooms in the 1/2 pint of stock so they hydrate.

Stage Four

Slice the chestnut mushrooms but leave the oyster mushrooms whole (unless they are huge in which case halve until you are happy) and add to the frying pan along with the sage and parsley and gentle fry until they soften.  Then add the stock with the now hydrated mushrooms and cook to reduce gently.

Stage Five 

Chop the courgette into small batons and coat with the batter and shallow fry in a wok.  Make sure they are just covered by the oil and the oil is very hot.  These won't take long, probably 4 minutes or so.  Once they have started to brown take them out and place in a bowl with kitchen roll and place in the oven.  If you have timed this right then the potatoes should have browned so turn the oven off and leave to keep warm.

Stage Six

Sear the veal in a hot frying pan and then add the sauce to the pan so you combine the veal juices and then add the cream and reduce until it thickens.

The dish is complete.  Plate up the veal and cover with mushrooms and sauce and add the potatoes and the courgettes.  I used some of the potato cuttings and sliced with a mandolin and deep fried so I had potato crisps as a garnish.  Dare I say that it tasted better than Numero Uno?  Well it was my version and pretty close to the original...you would have to ask the wife as I couldn't possibly comment.