Best Veal Adriana
Best Veal Adriana recipe
Yield
6 servingsPrep
20 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard sauce | |||
| 45 | ml |
prepared mustard
dijon |
|
| 1 | each |
lemon
medium, juice of |
*
|
| 173.4 | ml/g |
cream
heavy |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
white (to taste) |
*
|
| veal | |||
| 453.6 | g |
veal
scaloppine, pounded, thin |
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 15 | ml |
vegetable oil
olive |
|
| 237 | ml |
wine
white |
*
|
| 59 | ml |
stock
chicken |
|
| 59 | ml |
gravy
brown |
|
| 3E+1 | ml |
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.
