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Veal schnitzel in mustard sauce

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Ingredients for 4 servings:

  • 4 veal escalopes
  • Flour for dusting
  • 40 g butter
  • 2 tbsp olive oil
  • 1 tbsp mustard
  • 1 sprig(s) parsley, fresh
  • 1 sprig(s) thyme, fresh
  • 4 stalks of chives, fresh
  • salt and pepper
  • 2 tbsp water, hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly dust the veal escalopes with flour. Heat the butter and olive oil in a large pan and fry the escalopes over medium heat for about 8-10 minutes on each side until golden brown. Season the escalopes with salt, remove from the pan, and keep warm. Add 1-2 tablespoons of hot water to the pan’s cooking liquid. Then add the mustard and stir well until dissolved. Chop the parsley, thyme, and chives together, add to the pan, and cook for a few minutes. Pour the sauce over the veal escalopes and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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