Veal in Mustard Cream Sauce
Elevate your dining experience with this luxurious Veal in Mustard Cream Sauce, a restaurant-quality dish perfect for impressing guests or indulging in a special weeknight meal. Tender veal cutlets are lightly dredged in seasoned flour and pan-seared to golden perfection, forming the base for a luscious, full-bodied sauce. The creamy Dijon mustard sauce, infused with aromatic shallots, dry white wine, and a touch of chicken stock, adds a tangy richness that perfectly complements the delicate veal. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this elegant yet approachable recipe is ready in just 40 minutes. Serve it alongside fluffy mashed potatoes or crisp steamed vegetables for a gourmet meal that's as satisfying as it is stunning. Perfect for lovers of elegant French-inspired cuisine, this recipe highlights the timeless flavors of cream, mustard, and wine in a dish that's sure to become a favorite.
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Recipe Information
Ingredients
- 4 pieces (approximately 4 oz each) veal cutlets
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (finely minced) shallot
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons (finely chopped) fresh parsley
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge the veal cutlets in the seasoned flour, shaking off excess.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Cook the veal cutlets in batches, about 2-3 minutes per side, until golden brown. Remove and set aside.
Lower the heat to medium and add the remaining tablespoon of butter and olive oil to the skillet. Add the minced shallot and sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing by half.
Stir in the chicken stock, heavy cream, and Dijon mustard. Bring to a gentle simmer and let the sauce thicken slightly, about 5 minutes.
Return the veal cutlets to the skillet, spooning the sauce over them. Cook for 2-3 more minutes to heat through.
Garnish with fresh parsley before serving. Serve the veal with the mustard cream sauce drizzled over the top, alongside mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
