Veal Adriana
Yield
servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard sauce | |||
| 3 | tablespoons |
dijon mustard
|
|
| 1 | medium |
lemon
juice of |
*
|
| 6 | ounces |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| veal | |||
| 1 | pound |
veal scaloppine
pounded thin |
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | cup |
white wine
|
*
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
gravy
brown |
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard sauce | |||
| 45 | ml |
dijon mustard
|
|
| 1 | medium |
lemon
juice of |
*
|
| 173.4 | ml/g |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| veal | |||
| 453.6 | g |
veal scaloppine
pounded thin |
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
olive oil
|
*
|
| 237 | ml |
white wine
|
*
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
gravy
brown |
|
| 1 | x |
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.
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.
