Escalopes De Veau A La Moutarde

• 8 veal scaloppine (about 3/4 lb.)
• 1/2 c. flour
• salt and freshly ground pepper to taste
• 4 Tbsp. butter
• 2 Tbsp. finely minced shallots
• 1/4 c. dry white wine
• 1/2 c. heavy cream
• 1 Tbsp. imported mustard (such as Dijon or Dusseldorf)

1. Place the scaloppine on a flat surface and pound with a flat metal meat pounder or the bottom of a clean skillet.
2. Blend the flour with salt and pepper and dredge the scaloppine on all sides. Heat the butter in a large heavy skillet until it is quite hot but not brown.
3. Add the scaloppine (note that they shrink as they cook).
4. Cook quickly until golden, for about 2 minutes, on one side and turn.
5. Cook until golden on the other side.
6. Remove the scaloppine to a warm dish and keep warm and covered with foil.
7. Add the shallots to the skillet and cook briefly, stirring.
8. Add the wine and cook, stirring, until it is almost evaporated.
9. Add the cream and let it boil up, stirring.
10. Cook about 30 seconds and turn off the heat.
11. Stir in the mustard.
12. Do not cook further.
13. Pour sauce over veal and serve.
14. Yield:
15. 2 or 3 servings.

veal scaloppine, flour, salt, butter, shallots, white wine, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=422803 (may not work)