Dish up hearty, wholesome fare for the family with this creamy mustard veal recipe.
Ingredients
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) veal scaloppine
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
Method
- Step 1Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Step 2Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Step 3Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Step 4Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.
- Low carb
- Lower gi
Nutrition
3376 kj
Energy
43g
Fat Total
23.6g
Saturated Fat
5.2g
Fibre
45.2g
Protein
207mg
Cholesterol
400mg
Sodium
49.9g
Carbs (total)
All nutrition values are per serve
Notes
You could use four small chicken breasts cut in half lengthways instead of veal.
- Author: Liz Macri & Emma Braz
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas
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