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Best Veal Adriana

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Recipe

Best Veal Adriana recipe

 

Yield

6 servings

Prep

20 min

Cook

10 min

Ready

35 min

Ingredients

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

Amount Measure Ingredient Features
Mustard sauce
45 ml prepared mustard
dijon
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1 each lemon
medium, juice of
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173.4 ml/g cream
heavy
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1 x salt
to taste
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1 x white pepper
white (to taste)
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veal
453.6 g veal
scaloppine, pounded, thin
1 x all-purpose flour
for coating
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15 ml vegetable oil
olive
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237 ml wine
white
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59 ml stock
chicken
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59 ml gravy
brown
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3E+1 ml parsley leaves
chopped
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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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 29148% 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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