Veal Adriana
Submitted by bdhartog
Thin veal scaloppine seared golden and bathed in a Dijon mustard cream sauce with white wine and lemon. An Italian-style dinner that comes together in 45 minutes flat.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minVeal Adriana is the kind of dish that makes people think you spent all afternoon in the kitchen. You didn’t. It takes 45 minutes.
Pounded-thin veal scaloppine gets a light flour dusting and a quick sear in olive oil, then meets a sauce built from white wine, Dijon mustard, heavy cream, and a squeeze of fresh lemon.
The mustard brings a sharp, tangy bite that cuts through the richness of the cream, while a splash of brown gravy adds body and depth.
This is restaurant-quality Italian cooking that belongs on your weeknight rotation.
Kitchen Tips
- Pound the veal thin and even so it cooks in about a minute per side. Thick spots will be tough while thin spots overcook.
- Deglaze with the wine right after draining the oil. All those browned bits on the pan are pure flavor.
- If the sauce is too thick, thin it with a splash of broth. Too thin, swirl in a little extra cream. Trust your eyes.
- Serve over angel hair pasta or alongside roasted asparagus to soak up every drop of that mustard cream sauce.
Ingredients
Directions
Mustard Sauce: Mix all ingredients in a bowl to form a smooth sauce.
Veal: Lightly flour the veal slices.
In a sauté pan, warm the oil then sauté the veal for 1 minute on each side.
Drain off the oil and add wine to the pan (do not cover the veal with the wine).
Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce.
Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes.
Remove the veal slices from the pan and arrange them onto a serving dish.
If your sauce is too thick, add a little broth; if it’s too thin, add some cream.
Heat the sauce well and pour it liberally over the veal.
Garnish the dish with chopped parsley.
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