Veal Cutlet with Mustard and Port Wine Sauce

This is a French recipe. I served it with pappardelle.

The rich and creamy sauce has chopped gherkins and capers in it. The pan was deglazed with red Port wine. French whole grain mustard enriches the flavour.

I bought a single veal cutlet at my local butcher. I seasoned it with salt and pepper and with 2 tbsp of butter and 1 tbsp of rapeseed oil on high heat, seared it in the pan. 3 min on each side. It went in the oven at 140 C for 14 min. Rested outside for 4 min.

The sauce is made in 3 steps. Pour out the fat from the pan in a small container. Pour 50 ml Port wine in the pan and deglaze it. Pour that in a second container for later.

Chop the 2 shallots and in some of the butter fat saute them. Chop 1 tbsp capers and 2 gherkins and add them. Add 2 tbsp of whole grain French mustard. 

Now back in with the Port wine reduction. Season with a bit pepper and finish with 80 g creme fraiche.

Drain the pappardelle and toss them with the sauce.