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
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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