Veal Dijon Recipe

• 1-1 1/2 lbs. veal scaloppine (small flat pcs)
• Flour, as needed
• 2 ounce. dry Vermouth
• 2 ounce. white wine
• 1 1/2 c. heavy cream
• 3 tbsp. Dijon mustard
• 2-4 ounce. clarified butter

1. Dredge veal in flour and saute/fry in clarified butter till all pcs are browned nicely on both sides.
2. Remove veal from pan and add in Vermouth and white wine.
3. Scrape bottom of pan to remove food particles and reduce by 1/2.

veal scaloppine, flour, white wine, heavy cream, mustard, butter

Taken from cookeatshare.com/recipes/veal-dijon-21360 (may not work)