Adriana loved to cook with veal in her restaurant. The tender meat is the perfect foil for many flavors. For this, Adriana’s personal version, she adds a Dijon mustard sauce with a dash of lemon.
- Mustard Sauce
- Dijon mustard - 2 to 3 tablespoons
- Juice of 1 lemon
- Heavy (whipping) cream - 6 ounces
- Salt and freshly ground white pepper to taste
- Veal Scallops - 1 pound, pounded thin
- Flour for dusting
- Olive Oil - 2 to 3 tablespoons
- Dry white wine - 1 cup
- Chicken Stock - 1/4 cup
- Brown Gravy (veal stock simmered with herbs) - 1/4 cup
- Parsley Leaves - 4 to 6,stemmed and minced
To prepare the sauce: Combine all ingredients in a non-aluminum bowl. Set aside.
To prepare the veal: Lightly dust the veal scallops with flour. Heat the olive oil in a large saute pan over medium-high heat, then saute the veal scallops for 1 minute on each side. Remove the scallops and set aside; keep warm. Drain the oil and add the wine to the pan. Bring to a boil, stirring up the glaze from the bottom, then reduce the heat to medium and add the chicken stock, gravy, and mustard sauce. Add 1 teaspoon minced parsley and simmer 2 to 3 minutes. Put the veal slices back into the pan and simmer 1 more minute. Adjust the sauce: if too thick, thin with chicken stock; if too thin, thicken with a little cream.
To serve: Divide the veal scallops among six warmed serving plates. Spoon sauce over the veal. Garnish with minced parsley.