veal cutlets with mustard cream
Ingredients :
- 8 thin veal cutlets (11⁄4 pounds)
- 1⁄2 cup dry white wine
- 1⁄2 cup cream
- 2 teaspoons wholegrain mustard
Prep + cook time : 20 minutes
Serves : 4
Nutritional count per serving :
18.8g total fat (11.3g saturated fat); 348 cal; 3.6g carbohydrate; 36.3g protein; 0g fiber
Instructions :
- Cook veal in heated oiled large frying pan, in batches, until cooked as desired. Cover to keep warm.
- Add wine to same pan; cook, stirring, until reduced by half. Add cream and mustard; simmer, uncovered, about 3 minutes or until sauce thickens slightly. Serve veal with sauce.
- Serve with fried potatoes and bacon, or a leafy green salad.
Tip :
Veal cutlets, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are
often coated with bread crumbs and pan-fried in butter, known as wiener schnitzel.
Other recipes Main Dishes : Here
