Veal Cutlets with Mustard Sauce and Tomatoes
Main Dishes • European
Description
Before cooking, it's best 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. The tomato sauce can serve as a side dish on its own, but you can also enhance the carbohydrate content of this dish by serving it with mashed potatoes. For the sauce, the tomatoes should be peeled in advance or you can use pre-peeled ones from a can. Italian tomatoes are preferred—pelatti, which means 'peeled.'
Ingredients
- Veal Cutlets 4 pieces
- Marinated cherries 5 oz
- Spanish onions 1 head
- Dry White Wine 5 fl oz
- 10% cream 0 fl oz
- Parsley 0 oz
- Dijon Mustard 2 spoons
- Tarragon 0 oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Before cooking, it is better to tenderize 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.
Step 2
Sauté the finely chopped onion in 25 g of butter until it becomes soft, then add white wine and simmer over high heat until the wine is reduced by half.
Step 3
Add the cream, reduce the heat, and simmer the sauce while whisking for about a minute. Remove the sauce from the heat.
Step 4
Season the veal medallions with salt and pepper, then sauté them in 25 grams of butter on both sides. Cook for three minutes on one side and one and a half to two minutes on the other. This is for medallions that are approximately five to seven millimeters thick.
Step 5
Transfer the cooked medallions to a warm place, wrapping them in foil. In the remaining meat sauce in the pan where the medallions were cooked, pour in the wine-cream sauce, add mustard, season with salt and pepper, whisk together, and simmer for two minutes. Then add the tomatoes and herbs, and simmer for another minute or two. Drizzle this sauce over the medallions before serving.
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