Veal Dijon Recipe

Ingredients

• 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

Instructions

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.