Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

La Scala's Veal Moutarde




Source of Recipe


La Scala


List of Ingredients




1/2 pound veal scallopini, cut 1/4-inch thick
Season-all seasoning (or salt and pepper), to taste
Flour, for dusting
3 tablespoons vegetable oil
1 cup chopped green onions
1/2 cup white wine
1-2 tablespoons Dijon mustard
1/3 cup cream

Recipe



If desired, pound veal scallops lightly to thickness of 1/8-inch.
Season both sides with Season-all. Place flour on large plate or pie
plate and dredge scallops in flour. Shake off excess.

Heat large skillet, add about 11/2 tablespoons oil and heat. Add
green onions to pan; stir briefly and move to side of pan. Add veal
scallops to pan (in batches if necessary, so pan is not crowded), and
brown on first side, about 11/2-2 minutes. If cooking in batches,
remove veal to warm plate and cover loosely with foil to keep warm.
Add more oil to pan, heat and repeat with remaining scallops.) Turn
veal over, add wine and mustard and stir to combine. Cook veal until
lightly browned on second side, about 1-2 minutes more; remove to
warm platter. Continue to cook white wine/mustard mixture until
liquid is reduced by two-thirds. Add cream and cook, stirring and
scraping any cooking residues, until sauce has reduced to desired
consistency. Spoon sauce over veal and serve at once. Makes 2
servings.