Veal escalopes with mustard sauce
Ingredients
for 2 people
| olive oil for frying | |
| 4 | veal steaks (approx. 60 g each) |
| ¼ tsp | salt |
| a little | pepper |
| 1 | onion, finely chopped |
| ½ dl | white wine |
| 1 dl | chicken bouillon |
| 1 dl | full cream |
| 1 tbsp | coarse-grain mustard |
| 1 tbsp | dark sultana |
| salt and pepper to taste |
How it's done
Escalopes
Heat a dash of oil in a frying pan. Season the escalopes, add them to the pan, and fry for approx 1 min. on each side. Remove, keep the escalopes warm.
Sauce
Heat a dash of oil in the same frying pan. Add the onion, sauté for approx. 2 mins. Pour in the wine and reduce briefly. Add the stock, cream, mustard and sultanas, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the escalopes to the pan with the resulting cooking juices, season and heat gently.
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