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.
1
Place the meat between 2 pieces of film and gently pound it.
- 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.
- 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.
- Dry white wine: 3 tablespoons
- Cream: 100 ml
- Wholegrain mustard: 1 tablespoon
- Chopped parsley: 2 tablespoons
4
Return the meat to the pan and mix it with the sauce.
- Veal chops: 4 pieces
5
Serve the meat with a small amount of sauce, sprinkled with the remaining parsley.
- Chopped parsley: 2 tablespoons
