Pan-fried Veal with Mustard and Dill Sauce

Name: Pan-fried Veal with Mustard and Dill Sauce
Cuisine: Northern Europe
Ingredients: 4 veal cutlets, about 200 g/7 oz each; 10 ml/2 tsp plain (all-purpose) flour; 10 g/¼ oz/½ tbsp butter; 30 ml/2 tbsp vegetable oil; 60 ml/4 tbsp Madeira; 200 ml/7 fl oz/scant 1 cup chicken stock; 15 ml/1 tbsp wholegrain mustard; 30 ml/2 tbsp finely chopped fresh dill; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

In this modern Estonian recipe, usually served in the spring when veal is available, veal is pan-fried and then served with a Madeira, mustard and dill sauce. It is a quick, satisfying meal that just needs spring vegetables and boiled new potatoes as an accompaniment.

Ingredients

4 veal cutlets, about 200 g/7 oz each
10

Europe
Estonia
Main course
Spring

Method

Put the veal cutlets on a board and flatten a little using a meat pounder or a rolling pin. Dust with the flour and season with salt and pepper.
Heat the butter and 5ml/1 tsp oil in a large frying pan over a medium heat, and cook the veal cut

Per portion Energy 457kcal/1921kJ; Protein 63.3g; Carbohydrate 10.1g, of which sugars 1.5g; Fat 16.6g, of which saturates 1.6g; Cholesterol 218mg; Calcium 33mg; Fibre 0.6g; Sodium 284mg.