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Veal Medallions with Dijon Mustard Sauce
Ingredients
| * | 1 tbls. olive oil |
| * | 1 tbls. margarine |
| * | 1 lb. veal cutlets, pounded thin and cut into 12 medallions. |
| * | salt and pepper, to taste |
| * | 4 oz. shiitake mushrooms, sliced |
| * | 1 tbls. Dijon mustard |
| * | 1/3 cup white wine |
| * | 1 tbls. butter |
| * | chives for garnish, chopped |
Instructions
| 1 | Heat oil and margarine in large non-stick skillet. Season cutlets with salt and pepper and add to skillet. Saute until desired doneness and well browned, working in batches if necessary. Remove to separate plate and keep warm. |
| 2 | Add mushrooms to skillet and cook until tender, about 5-7 minutes. |
| 3 | Stir in mustard and wine and reduce to sauce consistency. Swirl in butter to finish. |
| 4 | Serve sauce over veal and garnish with chives. |