Veal Escalopes with Mustard Sauce

A beautifully simple dish to prepare and cook, Veal Escalopes .with Mustard Sauce is veal escalopes, spread with a creamy mustard and cheese mixture and browned under the grill . Serve with sautced potatoes, petits pois and swectcorn. Gruyerc cheese may be substituted for the Fontina used in this recipe.

4 veal escalopes, pounded thin garlic clove, halved

1 teaspoon salt

½ teaspoon black pepper

2 oz. butter

6 oz. Fontina cheese, grated

2 tablespoons prepared French mustard 4 fl. oz. double cream

Rub the veal all over with the garlic halves and discard the garlic. Sprinkle with the salt and pepper. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the escalopes and fry for 3 to 4 minutes on each side or until they are tender. Remove the pan from the heat and, using a slotted spoon, transfer the escalopes to a shallow flameproof dish large enough to hold them in one layer. Set aside.

Preheat the grill to high.

Place the cheese, mustard and cream in a medium-sized mixing bowl. Using a fork, beat the mixture until it is thor-oughly combined. Spoon the cheese mixture over the escalopes.

Place the dish under the grill and grill for 5 minutes or until the cheese mixture is bubbling and golden brown on top.

Remove the dish from under the heat. Serve at once, straight from the dish.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus