Escalopes with Gorgonzola Vegetables
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Toss together the butternut squash, chestnuts and olive oil in a large mixing bowl and season with salt and pepper. Spread out on a baking tray and roast for 25-30 minutes until the butternut squash is soft, turning halfway through. Remove from the oven and set to one side as you cook the veal.
Melt the butter in a large frying pan set over a medium heat. Sweat the shallot for 5-6 minutes, stirring occasionally, until softened. Remove from the pan and add the sunflower oil.
Season the veal escalopes generously before increasing the heat under the pan. Pan-fry the veal for 3-4 minutes on both sides until golden brown in colour, making sure you add the shallot back to the pan just before the veal is finished.
Sprinkle the top of the butternut squash and chestnuts with the blue cheese and place back in the oven to warm through for 5-10 minutes until the cheese has melted. Remove from the oven and spoon onto serving plates.
Sit the veal escalopes and shallots next to the butternut squash and chestnuts.
Garnish with the chopped parsley and a sprig of chervil before serving.