Veal adriana
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mustard, Dijon |
| 1 | medium | Lemon, juice of |
| 6 | ounces | Cream, heavy |
| 1 | pounds | Veal, scaloppine, pounded thin |
| Flour | ||
| Oil, olive | ||
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| 1 | cup | Wine, white |
| ¼ | cup | Broth, chicken |
| ¼ | cup | Gravy, brown |
| Parsley, chopped | ||
Directions
MUSTARD SAUCE
VEAL
Mustard Sauce: ==============
Mix all ingredients in a bowl to form a smooth sauce.
Veal: =====
Lightly flour the veal slices.
In a saute pan, warm the oil then saute the veal for 1 minute on each side.
Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes.
Remove the veal slices from the pan and arrange them onto a serving dish.
If your sauce is too thick, add a little broth; if it's too thin, add some cream. Heat the sauce well and pour it liberally over the veal.
Garnish the dish with chopped parsley.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA From: Rob Stewart Date: 09-12-94