Recipe courtesy of Ben Mulroney, Talk TV.
Directions for: Veal Scaloppine in A Mustard Cream Sauce
Ingredients
Veal4 inch pieces veal, tenderloin
1 cup flour
salt, to taste
white pepper, to taste
3 Tbsp olive oil
cup Dijon mustard
Sauce1 lb(s) small button mushroom, whole
1 cup 35% cream
freshly cracked black pepper
1 cup chicken stock
cup parmesan cheese
lb(s) farfalle pasta
cup chopped fresh parsley
remaining Dijon mustard
Directions
Veal1. Pound veal between 2 pieces of wax paper to 1/4 inch thickness. Season veal and coat with flour.
2. Heat oil in frying pan. Fry veal until one side is brown then flip it over.
3. Spread 1/2 tsp. Dijon mustard on each cooked side of veal. Repeat on second side. Place veal in a warm oven.
Sauce1. Saut mushrooms in same pan until lightly browned. Remove mushrooms and set aside.
2. Add chicken stock. Bring to a boil and simmer 2 to 3 minutes. Remove from heat and strain.
3. Put strained liquid back on medium heat. Add cream, sauted mushrooms and remaining Dijon mustard. Bring to a boil and thicken for 2 to 3 minutes. Season.
4. Prepare noodles according to package directions.
5. Toss cooked pasta into sauce. Serve pasta with veal. Sprinkle with Parmesan cheese and chopped parsley.
See more: Fry, Dinner, Italian, Beef, Eggs/Dairy, Main, Pasta, Saute