Veal Escalope with Madeira

Preparation

1. Prepare the veal by trimming any excess fat and batting lightly with a meat bat to tenderise. Lightly brush with the basil and pass through the flour.

2. Make up the jus as per manufacturers instructions using 75g paste to 1ltr of water.

3. In a saute pan add a little of the oil and bring to a medium to high heat, add the mushrooms, saute for 1-2 minutes cooking lightly, remove and keep hot. Add remaining oil, bring to a medium to high heat and fry the escalopes to a light brown on both sides, remove and keep hot with the mushrooms.

4. Drain any excess oil & fat from the saute pan, bring to a medium to high heat, deglaze the pan with the Madeira, reduce by half, add the jus and simmer for a few minutes to achieve the correct consistency. Strain into a clean pan.

5. Place the escalopes neatly neatly, centre of plate, topped with the mushrooms, mask over and drizzle the veal jus and garnish with a sprig of deep fried basil.