Name: Veal Scaloppine In A Mustard Cream Sauce
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 ¾ inch pieces veal, tenderloin; 1 cup flour; salt, to taste; white pepper, to taste; 3 Tbsp olive oil; ¼ cup Dijon mustard; 1 ½ lb(s) small button mushroom, whole; 1 ⅓ cup 35% cream; freshly cracked black pepper; 1 ½ cup chicken stock; ¾ cup parmesan cheese; ½ lb(s) farfalle pasta; ⅓ cup chopped fresh parsley; remaining Dijon mustard

YIELDS

2 servings

Recipe courtesy of Ben Mulroney, Talk TV.

Ingredients

Veal

4 ¾

inch pieces veal, tenderloin

cup flour

salt, to taste

white pepper, to taste

Tbsp olive oil

cup Dijon mustard

Sauce

1 ½

lb(s) small button mushroom, whole

1 ⅓

cup 35% cream

freshly cracked black pepper

1 ½

cup chicken stock

cup parmesan cheese

lb(s) farfalle pasta

⅓

cup chopped fresh parsley

remaining Dijon mustard

Ingredient Substitution Guide

Directions

Step 1

Pound veal between 2 pieces of wax paper to 1/4 inch thickness. Season veal and coat with flour.

Step 2

Heat oil in frying pan. Fry veal until one side is brown then flip it over.

Step 3

Spread 1/2 tsp. Dijon mustard on each cooked side of veal. Repeat on second side. Place veal in a warm oven.

Step 4

Sauté mushrooms in same pan until lightly browned. Remove mushrooms and set aside.

Step 5

Add chicken stock. Bring to a boil and simmer 2 to 3 minutes. Remove from heat and strain.

Step 6

Put strained liquid back on medium heat. Add cream, sautéed mushrooms and remaining Dijon mustard. Bring to a boil and thicken for 2 to 3 minutes. Season.

Step 7

Prepare noodles according to package directions.

Step 8

Toss cooked pasta into sauce. Serve pasta with veal. Sprinkle with Parmesan cheese and chopped parsley.

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Veal Scaloppine In A Mustard Cream Sauce

Ingredients

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