0018  Veal Scaloppini with Mustard
 

4 servings

Ingredients

1 pound Veal Scallopini, ( 500g) sliced  or pounded thin
1 tablespoon butter 15ml
1 tablespoon canola oil  15ml
2 tablespoons finely chopped shallots 30ml
¼ cup brandy 60ml
1 small can of cream of mushroom soup
1 cup milk  250ml
2 tablespoons coarse-grain Dijon mustard  60ml
2 tablespoons chopped parsley  60ml
 

Directions

Heat butter and oil in a large skillet over medium-high heat.

Add veal and sauté quickly 1 minute per side.

Remove.

Add shallots to skillet and sauté 2 minutes.

Add brandy to skillet and deglaze by stirring to loosen browned bits from bottom of pan.

Stir in soup, milk and mustard. Simmer over Low heat until sauce is smooth and thick.

Add veal to sauce and heat through.

Garnish with parsley and serve immediately.