Veal chops with Dijon Mustard


Heat the oil and the butter together in the pan.
Brown the veal chops on both sides (about 10 minutes).
Add salt and pepper and leave to cook for 10 minutes on a low heat.
Remove the chops from the pan and place them in a dish, keep warm.
Put the cream and mustard in the pan.
Mix with the cooking juices of the meat.
Heat for 2 minutes and pour over the chops.

For 4 people


- 4 veal chops
- 1 soup spoonful of olive oil
- 40 g of butter
- 8 soup spoonfuls of fresh cream
- 4 soup spoonfuls of Dijon Mustard
- Salt, pepper