Veal escalopes in mustard sauce
Veal escalopes with a creamy mustard sauce and tagliatelle.
Active time20 min
Cooking15 min
Total25 min
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Ingredients
- 200 ml pouring cream
- 4 veal escalopes
- 20 ml olive oil
- 30 g wholegrain mustard
- 320 g dried egg tagliatelle
Preparation
Bring a large saucepan of water to the boil. Cook the tagliatelle according to the packet instructions, for about 10 minutes, then drain.
320 g dried egg tagliatelle- saucepan
- colander
While the pasta is cooking, heat the oil in a frying pan and sear the escalopes for 2 to 3 minutes on each side, depending on their thickness. Transfer to a plate.
4 veal escalopes20 ml olive oil- frying pan
Add the cream and mustard to the frying pan, stir and simmer gently for 3 minutes. Return the veal to the pan for 1 minute, then serve with the pasta.
200 ml pouring cream30 g wholegrain mustard- frying pan
Allergens
- Eggs
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration