Côtes de Veau Dijonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is a classic mustard-flavoured dish.


  • 4 veal chops
  • 4 tbsp olive oil
  • salt and pepper
  • 30<


Brush the veal chops with olive oil and season both sides with salt and pepper. Brown them in a pan over a moderate heat, turn this down to low and continue cooking, turning from time to time until just done, which will take (depending on thickness) between 15 and 20 minutes. Transfer to a warmed plate and keep warm.

At the same time, put 3 <