Recipe: Veal Chops in Mustard Sauce


  • 1 tablespoon butter
  • 4 thick, lean rib veal chops, each weighing approx 8−oz
  • 2 tablespoons softened butter
  • 2 tablespoons wine vinegar
  • 1 1/2 teaspoons Dijon−style mustard
  • 3 tablespoons heavy cream
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons finely chopped fresh parsley


  1. Melt the butter in a heavy, non−stick skillet.
  2. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done.
  3. In a tiny saucepan, heat the next 7 ingredients together, stirring frequently. Do not boil the mixture.
  4. When the chops are cooked, remove them to a heated platter.
  5. Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan.
  6. Heat over a low flame to combine the mustard mixture with the pan juices.
  7. Pour the sauce over the chops and garnish with parsley.

Nutritional Information: Calories: 172, Fat: 4.4 g, Protein: 24.7 g, Carbohydrates: 4.8 g