Veal Cutlets with Creamy Mustard and Honey Sauce | Quebec Veal
Enjoy our veal escalope with mustard and honey cream, a restaurant-style recipe that's both chic and simple.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- 4 Quebec Veal cutlets, 150 g (1/3 lb) each
- 15 ml (1 tbsp) butter
- 1 sliced leek
- 250 ml (1 cup) chicken broth
- 15 ml (1 tbsp) Dijon mustard
- 30 ml (2 tbsp) honey
- Salt
- pepper
- 125 ml (1/2 cup) 15% cooking cream
- 30 ml (2 tbsp) chopped chives
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