Veal Veronese Breaded Veal with Creamy Mustard Sauce


Serves 4


24 oz. veal, thinly pounded
2 whole eggs, beaten
1 c. flour
4 Tbsp. olive oil or butte
1 c. heavy cream
1 c. half & half
2 Tbsp. Dijon mustard
1 oz. basil, cut into julienne strips
salt & pepper to taste


1. In a large skillet over medium heat, warm olive oil or butter.

2. Lightly coat the veal in flour and dip in egg wash.

3. Place veal in skillet and cook on each side until golden brown.

4. Set aside and keep warm.

5. In a separate pan on medium heat, add heavy cream, half & half, Dijon mustard, salt and pepper, and bring to a light boil.

6. Simmer and stir frequently until the sauce is thick enough to coat the back of a spoon.

7. Place veal on a place; pour sauce over and sprinkle with julienne-cut basil strips for a colorful presentation.

8. Serve immediately.

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