Heat butter and oil in a large skillet over medium-high heat.
Add veal and saut quickly 1 minute per side.
Remove.
Add shallots to skillet and saut 2 minutes.
Add brandy to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
Stir in soup, milk and mustard.
Simmer over Low heat until sauce is smooth and thick.
Add veal scallopini to sauce and heat through.
Garnish with parsley and serve immediately.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
1 lb Veal Scallopini, ( 500g) sliced or pounded thin
1 tablespoon butter 15ml
1 tablespoon canola oil 15ml
2 tablespoons finely chopped shallots 30ml
cup brandy 60ml
1 small can of cream of mushroom soup
1 cup milk 250ml
2 tablespoons coarse-grain Dijon mustard 60ml
2 tablespoons chopped parsley 60ml
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