Best Veal Adriana
Best Veal Adriana recipe 34
34
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.
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?
