Veal with Dijon
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INGREDIENTS 1 pound veal scaloppine, pounded and floured
6 tablespoons butter
16 white mushrooms, sliced
1 cup sour cream
1-1/2 tablespoons Dijon mustardSauté the veal in 4 tablespoons butter, about 2 minutes per side, not letting the veal brown. Remove the veal from the pan and keep warm.
In another skillet, gently sauté the mushrooms in 2 tablespoons butter. Add the sour cream, mustard and mushrooms to the veal pan. Heat and mix well. Scrape up any sediment on the bottom of the skillet. Return the veal to the skillet and reheat. Serve.
NOTE - It is important not to brown the veal because the browning will dry out this delicate meat.