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Veal Scallops In Mustard-Cream Sauce

– 10 portions veal cutlets
– 4 tablespoons sweet butter
– 2 tablespoons vegetable oil
– 6 green onions, chopped
– salt and pepper to taste
– 1/3 cup dry white wine
– 1/3 cup mustard (your personal favorite)
– 1/2 heavy cream
– 1 large tomato, peeled, seeded, chopped


Melt butter and oil together in a large skillet. Add the green onions and cook over low heat for 5 minutes, without browning. Raise the heat, add the veal cutlets for 2 minutes per side; brown. Remove them from the skillet and keep warm. Add the wine to the skillet and bring to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the sauce and correct seasoning. Arrange veal cutlets on a serving platter or on individual plates and spoon sauce over them. Sprinkle with chopped tomato and serve immediately.

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