1poundVeal Scallopini, sliced 1/4-inch thick or pounded thin,
2tablespoonsfinely chopped shallots,
1 (1 3/4 oz.)cancream of mushroom soup,
2tablespoonscoarse-grain Dijon mustard,
1Heat butter and oil in a large skillet over Medium-High heat.
2Add veal and sauté quickly 1 minute per side.
4Add shallots to skillet and sauté 2 minutes.
5Add brandy to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
6Stir in soup, milk and mustard.
7Simmer over Low heat until sauce is smooth and thick.
8Add veal to sauce and heat through.
9Garnish with parsley and serve immediately.
No Nutritional Information Available