Veal Scaloppine In A Mustard Cream Sauce

Recipe summary

Recipe courtesy of Ben Mulroney, Talk TV.

Preparation time:
Cooking time:
Yield: 2

Ingredients

Veal

• 4 3/4 inch pieces veal, tenderloin
• 1 cup flour
• salt, to taste
• white pepper, to taste
• 3 tablespoons olive oil
• 1/4 cup Dijon mustard

Sauce

• 1 1/2 pounds small button mushroom, whole
• 1 1/3 cups 35% cream
• freshly cracked black pepper
• 1 1/2 cups chicken stock
• 3/4 cup parmesan cheese
• 1/2 pound farfalle pasta
• 1/3 cup chopped fresh parsley
• remaining Dijon mustard