Focus on food: December 09, 2008

Scallopine of Veal in a Mustard Cream Sauce

Cooking After 5:00 Recipes

Ingredients:
4 tablespoons unsalted butter
2 tablespoons vegetable oil
3 scallions, finely minced
1-½ pounds of veal scallops, pounded
1 large firm ripe tomato, peeled, seeded and chopped
salt and freshly ground pepper to taste
1/3 cup dry white wine
1/3 cup prepared mustard of your choice
½ cup heavy cream

Directions:

Melt the butter and the oil together in a large skillet. Add the scallions and cook over low heat for 5 minutes without browning. Raise the heat and add the veal, seasoning with salt and pepper.

Cook the veal for 1 minute per side and do not overcook. It’s okay if the veal does not actually brown. Remove the veal from the skillet and keep it warm. Add the wine to the skillet, boil and reduce.
Whisk in the mustard and the heavy cream and boil for 2 minutes. Correct seasoning to your taste. Arrange veal on plate, spoon sauce over.

Sprinkle with the chopped tomato and serve immediately.