Veal Adriana

• 3 tablespoons prepared mustard dijon
• 1 x salt (to taste)
• 1 medium lemon juice of
• 1 x white pepper white (to taste)
• 6 ounces cream heavy
• 1 pound veal scaloppine, pounded
• 1 cup wine white
• 1/4 cup stock chicken
• 1 x flour, all-purpose
• 1/4 cup gravy brown
• 1 x vegetable oil olive
• 1 x parsley leaves chopped

1. Mustard Sauce: Mix all ingredients in a bowl to form a smooth sauce.
2. Veal: Lightly flour the veal slices.
3. In a saute pan, warm the oil then saute the veal for 1 minute on each side.
4. Drain off the oil and add wine to the pan (do not cover the veal with the wine).
5. Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce.
6. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes.
7. Remove the veal slices from the pan and arrange them onto a serving dish.
8. If your sauce is too thick, add a little broth; if it's too thin, add some cream.
9. Heat the sauce well and pour it liberally over the veal.
10. Garnish the dish with chopped parsley.

salt, lemon juice of, white pepper, cream heavy, veal scaloppine, wine white, stock chicken, flour, gravy brown, vegetable oil olive, parsley

Taken from recipeland.com/recipe/v/veal-adriana-43266 (may not work)