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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 or pork chops 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
Cook 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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