Veal With Mustard Sauce

• 8 veal scallopini (about 3/4 lb.)
• 1/3 c. flour
• salt and freshly ground pepper
• 4 Tbsp. butter
• 2 Tbsp. shallots, minced
• 1/4 c. dry white wine
• 1/2 c. heavy cream
• 1 Tbsp. imported mustard (Dijon)

1. Place veal on a flat surface and pound thin.
2. Blend flour with salt and pepper.
3. Dredge veal on both sides.
4. Heat the butter in a large skillet until it is quite hot, but not brown.
5. Add veal (they shrink as they cook). Cook until golden, about 1 minute on each side. Remove the veal to a warm dish and keep warm by covering the dish with foil.
6. Add shallots to the skillet and cook briefly, stirring. Add wine and cook, stirring until it is almost totally evaporated. Add the cream and let boil up, stirring. Cook about 1/2 minute and turn off heat. Stir in mustard. Do not cook further. Spoon sauce over meat. Serve with thin buttered noodles. Serves 3 to 4 people.

veal scallopini, flour, salt, butter, shallots, white wine, heavy cream, imported mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871871 (may not work)