Veal chops with mustard sauce and tomatoes
4 servings
10 minutes
Veal cutlets with mustard sauce and tomatoes are a refined dish of European cuisine, where the juiciness and tenderness of veal harmoniously combine with the piquant sauce and freshness of cherry tomatoes. The origins of this recipe trace back to the gastronomic traditions of France, where thin veal cutlets are often complemented by creamy or wine sauces. Dijon mustard adds a subtle sharpness to the dish, while white wine provides a light acidity. The creamy texture of the sauce and the aroma of fragrant herbs make it an ideal complement to the meat. This dish can be served as a festive treat, garnished with fresh greens and roasted vegetables. It pairs wonderfully with mashed potatoes or a light vegetable side, creating a true gastronomic delight.
1
Before cooking, it's better to pound the cutlets with the flat side of a cleaver or roll them out with a rolling pin, placing the medallions between two sheets of foil.
2
Sauté finely chopped onion in butter (25 g) until soft, then add white wine and simmer on high heat until the wine reduces by half.
- Red onion: 1 head
- Butter: 50 g
- Dry white wine: 200 ml
3
Add cream, reduce heat, and simmer the sauce while whisking for about a minute. Remove the sauce from heat.
- Cream 25% fat: 50 ml
4
Season the veal medallions with salt and pepper, and fry in 25 g of butter on both sides. Three minutes on one side and one and a half to two on the other. This is if your cutlets are about five to seven millimeters thick.
- Veal chops: 4 pieces
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
5
Transfer the cooked medallions to a warm place, wrapped in foil. In the remaining meat sauce in the pan where the medallions were fried, add the wine-cream sauce, mustard, salt, and pepper, whisk and simmer for two minutes, then add tomatoes and herbs and simmer for another minute or two. Pour this sauce over the medallions before serving.
- Dry white wine: 200 ml
- Dijon mustard: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cherry tomatoes: 200 g
- Parsley: 20 g
- Tarragon leaves: 20 g