Veal escalopes with mustard

Recipe second for 4 people based on Veal.

Preparation:

Preparation: In a large saucepan, heat the butter and oil, place the lightly floured escalopes on top and cook over moderate heat for 8-10 minutes. The meat must color on both sides, but remain soft. Finally, adjust the salt. Remove it from the pan and keep warm. Dilute the cooking liquid with a little hot water or broth, add a spoonful of French mustard, mix well to completely dissolve it. Add to the mixture a mixture of minced parsley, thyme, chives and cook. Pour this hot sauce over the scallops and serve. Accompanying wines: Dolcetto Di Ovada DOC, Montepulciano D'Abruzzo DOC, Donnici DOC.