1 pound Veal Scallopini, sliced 1/4-inch thick or pounded thin
1 tablespoon butter
1 tablespoon canola oil
2 tablespoons finely chopped shallots
1/4 cup brandy
1 (1 3/4 oz.) can cream of mushroom soup
1 cup milk
2 tablespoons coarse-grain Dijon mustard
2 tablespoons chopped parsley
Heat butter and oil in a large skillet over Medium-High heat.
Add veal and sauté quickly 1 minute per side.
Add shallots to skillet and sauté 2 minutes.
Add brandy to skillet and deglaze by stirring to loosen browned bits f
rom bottom of pan.
Stir in soup, milk and mustard.
Simmer over Low heat until sauce is smooth and thick.
Add veal to sauce and heat through.
Garnish with parsley and serve immediately.