Best Veal Adriana
Best Veal Adriana recipe 29
medium, juice of
white (to taste)
scaloppine, pounded, thin
Mix all ingredients in a bowl to form a smooth sauce.
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.