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 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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