Veal schnitzel with mustard sauce

Ingredients for 2 servings:

• 2 veal escalopes
• 40 g butter
• 2 tbsp olive oil
• some flour for dusting
• some water, hot
• 2 tbsp mustard, sweet
• some thyme
• some parsley
• some chives
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Pat the veal escalopes dry and dust with flour. Heat the butter and oil in a large pan and fry the floured veal escalopes for 8-10 minutes. Turn them over halfway through. They should be lightly browned and still soft. Season with salt after turning. Keep the veal escalopes warm on a plate or serving platter after frying. Deglaze the pan with a little hot water and stir in at least 2 tablespoons of mustard until completely blended. Add the herbs (chop fresh herbs) and reduce the sauce over low heat until the sauce is nice and thick. Add more mustard to taste. You can also use medium-hot mustard and add a pinch of sugar. Pour the sauce over the veal escalopes and serve. Serve with spaghetti.