Veal with Green Peppersorns

From Nearline Storage
Jump to navigation Jump to search


1½ pounds veal scallops or cutlets, sliced ¼" thick
Salt and pepper
½ cup all-purpose flour
3½ tablespoons butter, divided
3½ tablespoons olive oil, divided
1 (8-ounce) package fresh mushrooms, sliced
1 cup dry white wine
1 cup whipping cream
1½ teaspoons Dijon mustard
1 tablespoon green peppercorns


  • Place veal between 2 sheets of wax paper, and flatten to 1/8" thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper, and dredge in flour. Set aside.
  • Heat half each of butter and olive oil in a large skillet; add mushrooms, and saute until tender. Remove mushrooms from skillet, and set aside.
  • Add remaining butter and oil to skillet, and heat over medium high; add veal, and cook about 1 minute on each side or until lightly browned. Remove veal from skillet, and set aside.
  • Add wine to skillet, and cook to reduce liquid to 1/2 cup. Add remaining ingredients, and cook over medium heat, stirring constantly, until sauce is thickened. Return the veal and mushrooms to skillet. Cook 2 minutes or until thoroughly heated.


4 servings



1987 Southern Living