Veal With Mustard And Pine Nut Sauce Recipe

Cooking Directions

• STEP 1.Season the veal with salt and pepper on both sides.
• STEP 2.Heat a large skillet over medium-high heat and add the olive oil.
• STEP 3.Add the veal to the skillet and cook for 3-4 minutes on each side, or until browned and cooked to your desired level of doneness.
• STEP 4.Remove the veal from the skillet and set aside.
• STEP 5.In the same skillet, add the shallots and cook until softened.
• STEP 6.Add the white wine and cook until reduced by half.
• STEP 7.Stir in the Dijon mustard and chicken broth, and bring to a simmer.
• STEP 8.Cook for 2-3 minutes, or until the sauce has thickened slightly.
• STEP 9.Stir in the pine nuts and cook for an additional minute.
• STEP 10.Return the veal to the skillet and cook for 1-2 minutes, or until heated through.
• STEP 11.Serve the veal with the mustard and pine nut sauce, and garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to season the veal well with salt and pepper before cooking to enhance the flavor.
• Cook the veal to your desired level of doneness, but be careful not to overcook it as it can become tough.
• Toasting the pine nuts before adding them to the sauce will enhance their flavor and add a nice crunch.

Storage and Serving

• Leftover veal with mustard and pine nut sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the veal gently in a skillet over low heat to prevent it from drying out.
• Serve the veal with a side of roasted vegetables or mashed potatoes for a complete meal.