Dijonnaise Veal Scaloppine

A delectable sauce over tender pieces of veal. Simple yet impressive! Serve with crisp green beans and new potatoes.

Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

1/3 cup (80 ml) all-purpose flour

1/4 tsp (1 ml) salt

1/4 tsp (1 ml) pepper

1 lb (450 g) veal scaloppine

2 tbsp (30 ml) butter

2 tsp (10 ml) olive oil

2 cups (500 ml) sliced mushrooms

1 tsp (5 ml) dried thyme or

rosemary

1/2 cup (125 ml) dry white wine

1 cup (250 ml) 35 % whipping cream

1/2 cup (125 ml) chicken stock

1 tbsp (15 ml) Dijon mustard

1 tsp (5 ml) Worcestershire sauce

Chopped fresh parsley

Instructions

In shallow dish, combine flour, salt and pepper; lightly dredge each veal piece in flour. Reserve excess flour mixture.

In large skillet, melt one-quarter of butter and half of oil over medium-high heat. Brown veal, in batches, turning once until golden, adding more of the butter and oil between batches as necessary. Transfer veal to a plate; keep warm.

Reduce heat to medium; add remaining butter to skillet. Sauté mushrooms and thyme, stirring, for about 5 min or until mushrooms are browned. Pour in wine; cook, scraping bits stuck to pan, until almost evaporated. Whisk reserved flour mixture into whipping cream and whisk into skillet with chicken stock, mustard and Worcestershire sauce. Bring to boil over medium-high heat; boil, stirring, for 3 min or until thickened.

Reduce heat to low. Return veal to skillet; coat with sauce and reheat. Serve sprinkled with parsley.

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Nutritional Info

Per serving

Energy: 450 Calories
Protein: 28 g
Carbohydrate: 13 g
Fat: 31 g
Fibre: 1.2 g
Sodium: 510 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 6 % / 66 mg
Niacin: 77 %
Vitamin B12: 47 %
Zinc: 36 %
Riboflavin: 33 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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