Veal Sauté with Caramelized Shallots
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 1 teaspoon dijon mustard
- 1/2 cup dry white wine
- 1 1/2 tablespoons butter
- 1/4 cup chopped shallots
- Carbohydrate 11 g(4%)
- Cholesterol 50 mg(17%)
- Fat 10 g(15%)
- Fiber 2 g(9%)
- Protein 15 g(30%)
- Saturated Fat 6 g(30%)
- Sodium 479 mg(20%)
- Calories 229
Preparation Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.
Preparation Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.
