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.
I tsp. garlic chopped fine
dash white pepper
I tsp. salt
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.