Veal adriana

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Mustard, Dijon
1 medium Lemon, juice of
6 ounces Cream, heavy
1 pounds Veal, scaloppine, pounded thin
Flour
Oil, olive
Salt (to taste)
Pepper, white (to taste)
1 cup Wine, white
¼ cup Broth, chicken
¼ cup Gravy, brown
Parsley, chopped

Directions

MUSTARD SAUCE

VEAL

Mustard Sauce: ==============

Mix all ingredients in a bowl to form a smooth sauce.

Veal: =====

Lightly flour the veal slices.

In a saute pan, warm the oil then saute the veal for 1 minute on each side.

Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes.

Remove the veal slices from the pan and arrange them onto a serving dish.

If your sauce is too thick, add a little broth; if it's too thin, add some cream. Heat the sauce well and pour it liberally over the veal.

Garnish the dish with chopped parsley.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA From: Rob Stewart Date: 09-12-94

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