Veal with white wine and parsley sauce

4 servings

35 minutes

Veal with white wine and parsley sauce is the embodiment of French culinary sophistication. Tender veal cutlets, lightly sautéed in butter, gain depth of flavor from the refined sauce. The white wine adds an elegant acidity to the dish, while the cream softens its texture, creating a velvety consistency. Grainy mustard adds a spicy note, and fresh parsley refreshes and highlights the rich taste. This dish is perfect for a romantic dinner or festive gathering, served with a glass of chilled white wine and a side of creamy mashed potatoes or fresh vegetables.

Energy value per serving

• Calories: 314.8
• Proteins: 41.7g
• Fats: 14.4g
• Carbohydrates: 1.7g

Ingredients

• Veal chops: 4 pc
• Butter: 30 g
• Dry white wine: 3 tbsp
• Cream: 100 ml
• Grainy mustard: 1 tbsp
• Chopped parsley: 2 tbsp

Cooking steps

1. Place the meat between 2 pieces of film and gently pound it.

   Required ingredients:

   • Veal chops: 4 pieces

2. Heat oil in a pan and fry the meat for 1 minute on each side, or until cooked. Transfer to a plate and cover with foil.

   Required ingredients:

   • Butter: 30 g
   • Veal chops: 4 pieces

3. Pour wine into the pan, bring to a boil, and cook for 1-2 minutes until reduced by half. Then add cream, bring to a boil again, and reduce by half. Add mustard and half of the parsley, and mix.

   Required ingredients:

   • Dry white wine: 3 tablespoons
   • Cream: 100 ml
   • Grainy mustard: 1 tablespoon
   • Chopped parsley: 2 tablespoons

4. Return the meat to the pan and mix it with the sauce.

   Required ingredients:

   • Veal chops: 4 pieces

5. Serve the meat with a small amount of sauce, sprinkled with the remaining parsley.

   Required ingredients:

   • Chopped parsley: 2 tablespoons