Veal Cutlets in Mustard and White Wine
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 lb. veal cutlets 2 Tbs. good quality mustard 2 Tbs. lard or butter
1 Tbs. flour 1 cup dry white wine 1/2 tsp. thyme
1 Tbs. fresh parsley, chopped



1 Lightly pound the cutlets on both sides with a meat mallet till they are as thin as you can get them without tearing. Season them with salt and freshly ground black pepper. Spread the mustard thinly on both sides.
2 Melt the butter or lard in a large frying pan on medium. When quite hot, add as many cutlets as will fit without crowding the pan and fry for 1 minute per side. Cook all the veal this way then remove from the pan.
3 Sprinkle the flour into the pan and cook for 2 minutes, stirring occasionally. Pour in the wine and bring to a low boil. Mix in the thyme and parsley and season with salt and pepper. Return the veal and heat through.
4 Serve with boiled potatoes or rice and green vegetable such as spinach or kale.

Back