Veal escalopes with mustard
Instructions
In a large saucepan, heat butter and oil, lay the scallops lightly flour and cook over moderate heat for 8-10 minutes.
The meat should cook on both sides, but remain soft.
Finally, adjust the salt.
Pick it up from the Pan and keep warm.
Dilute the broth with a little warm water or broth, add a tablespoon full of French mustard, stir well to dissolve completely.
Add to the mixture a mixture of chopped parsley, thyme, chives and seasoning.
Pour this sauce over the scallops and serve.
The accompanying wine: Dolcetto Di Ovada, DOC Montepulciano d'Abruzzo DOC, DOC Donnici.
Ingredients and dosing for 4 persons
- 4 veal scaloppine
- 40 g of butter
- 2 tablespoons of olive oil
- Sweet mustard
- Flour
- Parsley
- Thyme
- Chives
- Salt