Veal with Mustard and Basil

By bkotowich

Ingredients

• 2 1/4 Lb Veal Scallops Pounded 1/4" Thick
• Flour for Dredging Veal
• 1/4 C Butter
• 1 Tbsp Minced Shallots
• 1/2 C Dry White Wine
• 2 Tbsp Dijon Mustard
• 1/4 C Chopped Fresh Basil Leaves
• 2 Tbsp Cold Unsalted Butter Cut Into Bits

Preparation

Step 1

Season veal with salt and pepper and dredge in flour. Saute veal in butter for 2 minuts on each side or until cooked. In fat remaining in skillet, cook shallots, stirring until softened; add wine deglazing skillet. Boil liquid until reduced by half and stir in mustard, basil, salt and pepper to taste. Remove pan from heat and add butter a little at a time, whisking and continue to whisk the sauce until butter is incorporated. Serve with veal.