Veal With Creamy Mustard Sauce
Tender veal cutlets are served with a rich, creamy mustard sauce infused with mushrooms and onions, perfect for an elegant dinner suitable for special occasions or entertaining guests.
Ingredients
Instructions
- Preheat oven to 200 degrees Fahrenheit.
- On wax paper, combine flour, salt, and pepper.
- Dredge veal cutlets in the flour mixture, coating well on both sides.
- In a 9-inch skillet, heat vegetable oil over medium heat; add veal and cook 1-2 minutes on each side until browned.
- Transfer veal to oven and keep warm.
- In the same skillet, heat margarine over high heat.
- Sauté mushrooms and sliced onion until lightly browned.
- Reduce heat to low; add half and half, parsley, Dijon mustard, and lemon juice, stirring constantly until the mixture comes to a boil and thickens.
- Pour the sauce over the warm veal and serve.
Tips & Substitutions
For an extra layer of flavor, consider adding a splash of white wine to deglaze the skillet after sautéing the onions and mushrooms. If you're out of Dijon mustard, a mix of yellow mustard and a dash of vinegar can work in a pinch. Always ensure the veal is at room temperature before cooking to promote even browning.
Serving Suggestions
This dish pairs beautifully with a side of buttered noodles or mashed potatoes to soak up the creamy sauce. Steamed asparagus or a fresh green salad can add a nice crunch and balance the richness of the veal. Consider a light white wine, such as Sauvignon Blanc, to complement the flavors.
Storage & Reheating
Leftover veal with creamy mustard sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of water or stock to keep the sauce creamy and prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal With Creamy Mustard Sauce contains roughly 768 calories, with 6g protein, 39g carbohydrates, and 67g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes, chicken cutlets can be a great substitute for veal. Adjust the cooking time slightly, as chicken may take a bit longer to cook through. Ensure the internal temperature reaches 165°F for safety.
What can I use if I don't have half and half?
If you don't have half and half, you can create a substitute by mixing equal parts of whole milk and heavy cream. Alternatively, using just heavy cream will result in a richer sauce, but you may want to dilute it slightly with water or broth.
Is it possible to make this sauce dairy-free?
Yes, to make the sauce dairy-free, substitute the half and half with a non-dairy milk such as almond or soy milk, and use dairy-free margarine. Ensure the Dijon mustard you choose is also dairy-free for a fully compliant dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).