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Veal Dijon, from www.PremierSystems.Com/recipes Google: Bruce Moffitt If you like mustard, you will love the creamy mushroom filled Dijon sauce. The meal is easy, even though it has a very sophisticated look and flavor. To Begin Veal Dijon: Fry breaded cutlets in a bit of butter or olive oil until lightly browned. Remove cutlets from pan and keep warm. In same pan, sauté: 1 Tbl. Chopped onion until translucent. Add: I tsp. garlic chopped fine dash oil dash white pepper I tsp. salt dash sugar 1/4 c fresh sliced mushrooms When garlic is cooked, add: 1/2 cup white wine 2 Tbl. Dijon mustard Simmer at a fast simmer until reduced by about half. Then add and simmer till thickened: 1/4 cup whipping cream Top Cutlets with sauce and serve immediately. |
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