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Best Veal Adriana

 

Best Veal Adriana recipe
28

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

35

min

 

Ingredients

Mustard sauce
3 tablespoons prepared mustard
dijon
1 medium lemon
medium, juice of
*
6 ounces cream
heavy
salt
to taste
*
white pepper
white (to taste)
*
veal
1 pound veal
scaloppine, pounded, thin
all-purpose flour
for coating
*
1 tablespoon vegetable oil
olive
1 cup wine
white
*
¼ cup stock
chicken
¼ cup gravy
brown
2 tablespoons parsley leaves
chopped

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.

To serve:

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 29148% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 234mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 37g
Vitamin A 6% Vitamin C 9%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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