Côtes de Veau Dijonnaise – Veal Cutlets With Mustard
- 4 veal cutlets - around 220-280g each
- salt & pepper to tate
- 2 tbsp light olive oil
- 180g Schultz bacon cubes (lardons) or beef bacon ( you can replace this with beef bacon)
- 16-18 baby onions or shallots, peeled
- 1 tbspn flour
- 3/4 cup white wine, preferably chardonnay
- 3/4 cup veal or beef stock
- 1 bouquet garni
- 1/4 cup creme fraiche or heavy cream
- 2 tbspn dijon mustard, or to taste
- 1 tbsp chopped fresh parsley
- Season cutlets on both sides with salt & pepper. Heat the oil in large saute pan or frying pan over medium heat. Add the bacon lardons and fry until lightly browned, 3 to 5 minutes. Lift them out with a draining spoon and set them aside in a bowl.
- Add the onions to the pan and saute over medium heat, shaking the pan often so that they colour evenly, until browned, 7 to 10 minutes. Remove from the pan and set aside in a separate bowl.
- Lastly add the cutlets and brown them, allowing 2 to 3 minutes. Turn them and brown the other side, 2 to 3 minutes longer. Take them out, whisk the flour into the pan, and cook until bubbling. Add the wine and bring to a boil. Stir in the stock and return to a boil. Stir in the bacon, then replace the chops, pushing them down into the sauce, and add the bouquet garni.
- Cover the pan and simmer over low heat for 25 minutes. Add the onions and continue simmering until they are soft and the chops are tender when poked with a two-pronged fork, 10 to 15 mins longer. The cooking time will depend on the thickness of the cutlets. Turn the cutlets from time to time and add more stock if the sauce gets too thick.
- When the cutlets are tender, transfer them to 4 warmed plates. Discard the bouquet garni, stir the creme fraiche into the sauce and bring to a simmer. Stir in the mustard and parsley and take the pan off the heat. The fresh, piquant taste of mustard turns bitter when overcooked, so mustard should not be boiled, and should always be added toward the end of cooking. Taste the sauce, adjust the seasoning and spoon it over the chops. Serve at once.