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Recipe for :

Veal Cutlets Dijon
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"If you like mustard, you'll like the creamy mushroom filled Dijon sauce. This is very simple to prepare".


2 - 4 cutlets, depending on size
Butter or olive oil (I use a little of both)
1 Tblsp. chopped onion
I tsp. garlic chopped fine
Dash olive oil
Dash white pepper
I tsp. salt
Dash sugar
1/4 cup fresh sliced mushrooms
1/2 cup white wine
2 Tblsp. Dijon mustard
1/4 cup whipping cream.


Fry breaded veal cutlets in a bit of butter or olive oil (I use a little of both) until lightly browned. Remove cutlets from pan and keep warm.

In the same pan, saute chopped onion until translucent. Add finely chopped garlic, a dash of olive oil, a little white pepper 1 tsp. of salt, a little sugar and 1/4 cup fresh sliced mushrooms .

When garlic is cooked add 1/2 cup white wine and 2 tblsp Dijon mustard

Cook at a fast simmer until reduced by about half. Then add 1/4 cup whipping cream and simmer until thickened. Top cutlets with sauce and serve immediately.

Note: Double or triple sauce, depending on the amount of cutlets you make. You can also use pork cutlets for this recipe.

Shirley Cline