Italian Offal  & Veal Recipes - Veal with Mustard and Cheese (Vitello con Mostarda e Formaggio) Recipe

Ingredients

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 4 veal escallops, flattened

• 15 ml/1 tbsp plain (all-purpose) flour

• 250 ml/1 cup chicken stock

• 30 ml/2 tbsp white wine

• 5 ml/1 tsp made mustard

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

• 150 ml/2/3 cup single (light) cream

• Salt and freshly ground black pepper

• 75 g/3 oz/1 1/2 cups breadcrumbs

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Method:

1. Melt half the butter and fry (sauté) the veal escallops for 2 minutes on each side until golden brown.

2. Place in an ovenproof dish. Melt the remaining butter and add the flour. Cook for 1 minute and remove from the heat.

3. Gradually stir in the stock and white wine and bring to the boil.

4. Simmer until the sauce thickens and stir in the mustard and half the cheese. Remove from the heat and stir in the cream. Season to taste.

5. Pour the sauce over the veal, scatter with the remaining cheese and the breadcrumbs and place in a preheated oven at 190°C/375°F/gas mark 5 for 12-15 minutes.