Best Veal Adriana

This is the kind of veal dish you’d find on a tablecloth-and-candle Italian menu in 1980s San Francisco, and it deserves a comeback. Thin scaloppine get a quick flour dusting and a fast saute, then finish in a luxe sauce of Dijon, lemon juice, and heavy cream cut with white wine and a touch of brown gravy.

The technique requires speed. Pounded veal cooks in literally a minute per side, so have everything else lined up before the meat hits the pan. Overcook by even 30 seconds and the texture turns chewy.

The mustard cream sauce is the soul of the dish. Whisking together Dijon, fresh lemon juice, and heavy cream creates a base that’s tangy, rich, and creamy all at once. The brown gravy added later anchors it with deep, savory undertones that keep the cream sauce from tasting flat.

Keep an eye on the consistency at the finishing stage. Too thick? A splash of broth thins it. Too thin? More cream pulls it back together.

Spoon the sauce generously over the plated veal, scatter parsley, and serve with buttered noodles or simple roasted potatoes.

Chef Tips

• Pat the veal dry before flouring. Wet meat steams instead of browning.
• Shake off excess flour. Heavy coating gums up the pan and the sauce.
• Don’t crowd the saute pan. Cook in batches if needed and keep finished pieces warm under foil.
• Use a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc. Skip oaky Chardonnay.

Variations

• Substitute pounded chicken cutlets for a friendlier-priced version.
• Add a tablespoon of capers and a splash more lemon for a piccata-style twist.
• Stir in sliced mushrooms sauteed alongside for an earthier sauce.