Veal Chops Moutarde Recipe
Ingredients
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 veal loin chops, each about 1/2 inch thick
2 tablespoons butter or margarine
1/4 cup dry white wine
1/4 cup water
2 teaspoons minced chives
2 tablespoons milk
3/4 teaspoon Dijon mustard
Directions
1. On waxed paper, mix flour and salt. Coat veal chops lightly with flour mixture. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook chops until lightly browned. Reduce heat to low; stir in white wine, water, and chives. Over high heat, heat to boiling; reduce heat to low; cover and simmer 15 minutes or until chops are fork-tender.
2. Arrange chops on platter. Over high heat, heat liquid in skillet to boiling; cook until liquid is reduced to about 1/4 cup. Stir in milk and mustard until smooth; heat through. Pour sauce over chops.
2. Arrange chops on platter. Over high heat, heat liquid in skillet to boiling; cook until liquid is reduced to about 1/4 cup. Stir in milk and mustard until smooth; heat through. Pour sauce over chops.
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