Breaded Veal & Dijon Cream

Send to a Friend
Print

Ingredients

• 12 veal cutlets (about 1 to 1 1/2 ounces each)
• 1/3 cup plus 1 tablespoon all-purpose flour, divided
• 2 large eggs, lightly beaten
• 3/4 cup bread crumbs
• 2 tablespoons butter
• 3 tablespoons corn oil
• 1 small onion, sliced
• 1/3 cup beef broth
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon each salt and granulated sugar
• 1/4 teaspoon black pepper
• 1 cup half-and-half

Directions

• 1
  Pound each cutlet to 1/4-inch thickness.
• 2
  Coat cutlets with 1/3 cup flour. Dip the cutlets in eggs and coat with bread crumbs.
• 3
  Melt butter in a large skillet over medium-high heat. Stir in corn oil. Brown cutlets a few at a time on both sides in the butter mixture, about 1 minute per side. Remove to a serving platter; cover. Keep warm.
• 4
  Add onion to the skillet. Cook, stirring continually, until tender, about 5 minutes. Reduce heat to medium.
• 5
  Combine the broth, mustard, remaining flour, salt, granulated sugar and black pepper in a small bowl and mix well.
• 6
  Add broth mixture to the skillet. Cook, stirring continually, until the mixture is thickened, about 2 minutes.
• 7
  Stir in the half-and-half. Cook, stirring continually, until heated through, about 4 minutes. Spoon over veal cutlets.