I have been busy this past week photographing my new book “Dinning with the Danes” and needed to make some thing quick when I came home after a long day cooking at the studio. This dish, Escalopes with Capers, Mushrooms, Sage and mashed potatoes can be made in less than 20 minutes. You will need a good piece of veal. If it is too thick, pound the meat with the palm of your hand or ask the butcher to cut thin slices of veal for you. When cutting the potatoes for the mashed potatoes, don’t make them to small or they will absorb to much water. I would have liked to have gotten some wild mushrooms as it is the season for them, but I was in a rush to get home and put my feet up.
Escalopes with Capers and Sage with Mashed Potatoes
Serves 4 pers
2 lbs. potatoes, peeled and cut into smaller pieces
2 cup milk
½ tsp. salt
freshly ground white pepper
4 very thin slices veal
1 tbsp. cornstrach
salt and freshly ground pepper
1 tbsp. olive oil
1 little onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken stock
6 oz. mushrooms, thinly 2 sliced
1 tbsp. fresh sage
2 tsp. flour
1 cup milk
1 tbsp. capers
2 tbsp. lemon juice
8 large capes
8 leaves fresh sage
To make mashed potatoes, cook the potatoes in boiling water without salt.
To make veal, combine flour, salt and pepper and dredge the meat in the flour mixture. Heat a large frying pan over medium heat and add olive oil, fry meat 1-2 minutes on each side. Take the meat up, add a little more oil to the pan and sauté onions and garlic 2 minutes. Add bouillon, mushrooms, sage and a little salt. Bring to a boil, turn down the heat and cook 2 minutes or until the mushrooms are tender.
Combine the cornstarch with the milk and pour this mixture onto the pan. Bring the meat back to the pan and cook 2 minutes. Add capers, lemon juice and cook 1 minute.
To serve, pour the water from the potatoes and mash them. They don’t have to be perfect. A few lumps are okay. Heat the milk and whip the milk into the mashed potatoes a little at a time. Season with salt and pepper. Divide the potatoes onto 4 warm plates, pour the sauce over and place an escalope on top of each plate. Garnish with large capers and fresh sage leaves.