Ingredients
Method
1.Cook veal in heated oiled large frying pan, in batches, until browned both sides. Cover to keep warm.
2.Add cream, mustard and thyme to pan, bring to the boil, stirring. Simmer, uncovered, about 5 minutes or until sauce thickens slightly.
3.Top veal with sauce to serve.
Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain uncrumbed schnitzel, sometimes called escalopes, in our recipes. Because veal schnitzels (escalopes) are a very lean cut of meat, they dry out quickly if overcooked. Fry them over a high heat for a short time.
Note
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