Veal AdrianaNovember 18, 2015 • By Great Chefs
By Great Chefs November 18, 2015
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.