Veal Cutlets with Vegetable Mustard Sauce

A great pasta dish for any occasion:

Preheat the oven to 80 degrees and heat a plate along with it.

Season the cutlets with salt, bell pepper and paprika. In 250g portions, brown heartily for a minute on the first side in the hot clarified butter, then turn to the other side and roast for just thirty seconds on the second side. Immediately transfer to the hot plate and re-cook in the 80 degree stove for twenty to thirty minutes.

In the meantime, sauté the finely diced vegetables, onion and garlic in the drippings. Extinguish with port and white wine and reduce to half.

Stir in mustard and cream. Add to the thickened sauce form and liven it up until it thickens slightly to a creamy consistency. Season to taste with salt and freshly ground pepper.

Before serving, add the sliced meat to the slightly boiling sauce, mix well and serve on the spot.

Serve with fine pasta, a mixture of wild rice or spaetzli.

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