Heat the oil in a skillet and brown the scaloppini with the shallots on medium heat. Set aside.
Melt the butter in a saucepan. Add the flour and cook 1 minute on medium heat.
Add the bouillon, mustard, wine and parsley. Cook until thickened. Set aside.
Add the veal to the sauce and simmer 3 minutes on low heat.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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