Saute Of Veal With Sauce Diable
1 pound veal cutlets, thinly sliced
1/2 cup flour, seasoned with salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup shallots, finely chopped
1/2 cup dry white wine
2 teaspoons Worcestershire sauce
1 cup chicken broth
2 tablespoons tomato paste
3/4 cup heavy cream
2 tablespoons Dijon mustard
Salt and pepper
Pound veal cutlets to an even thickness and dust with seasoned flour. Heat a large saute pan to medium-high heat, and add butter and oil. Next, add veal (may have to do in batches), and saute, turning once until golden, about 2-4 minutes per side. Remove from pan and set aside, loosely covered with foil. Continue, adding more fat as necessary, until all of the veal is cooked. Pour off any excess fat from the saute pan.
Return to medium heat and add the shallots. Cook briefly, stirring for about 5 minutes. Add the wine and reduce to half over high heat. Then, add the Worcestershire sauce and chicken broth and stir in the tomato paste. Reduce until almost half, then add cream and mustard and stir, cooking briefly to thicken. Lower the heat and return all of the veal to the pan, coating with the sauce. Serve immediately.