Anne Willan

Côtes de Veau Dijonnaise

Veal Chops with Mustard

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Instead of being sautéed in a frying pan, these veal chops can be cooked and served in a shallow casserole.

Ingredients

3-4 Tbsp oil

Method

Heat half the oil in a large frying pan, add the chops and brown them on both sides. Take them out and add enough of the remaining oil to make 2 tablespoons. Stir in the flour and cook until bubbling. Add the wine, broth, bouquet garni, salt and pepper and bring to a boil, stirring. Replace the chop