Veal Cutlets With Mustard Sauce

Sprinkle the cutlets with pepper. Heat the oil in a large non-stick frying pan, add the cutlets and cook until browned on both sides and done as desired. Remove from the pan, cover to keep warm.

Add the wine to the pan; bring to the boil. Add the stock to the pan; return to the boil and simmer, uncovered, for about 15 minutes or until reduced to 2/3 cup (160ml).

Remove from the heat, stir in the cream and mustard.

Serve the veal cutlets with the sauce.

Not suitable to freeze.

Not suitable to microwave.