How to cook pan-fried veal cutlets, what ingredients they serve, preparation process and cooking methods, to be served with shallot and mustard sauce.
Ingredients for 4 people
- 4 veal cutlets of 200 gr each
- 20 gr. of butter
- 1 tablespoon extra virgin olive oil
- 2 shallots
- 3 tablespoons of mustard
- 200 gr of milk
- salt
- ground pepper
Preparation of veal cutlets in a pan
Heat butter and oil in a non-stick pan, place the veal cutlets, salted and peppered, brown on both sides until golden brown, for a total time of 7 minutes on each side, after warming them between two bowls.
Now peel the shallots and, after having washed and minced them, let them dry in the same pan as the chops, but without taking on color, add the mustard and milk.
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Cook the sauce over low heat, until it is partially evaporated, halving in quantity.
Put the ribs back in the pan on the sauce to warm them up slightly and bring them to the table while still hot, surrounded by shallot and mustard sauce.
