Veal with Mustard Sauce

Ingredients

• 2 onions
• 1 Garlic clove
• 2 Tomatoes
• 150 g cherry tomatoes
• 100 ml veal stock
• 50 g light cream
• 2 tbsp sharp mustard
• Salt
• 4 veal cutlets
• Pepper
• 2 tbsp Vegetable oil
• 2 sprigs Rosemary

Instructions

1. 1.

   Peel the onions and garlic, then finely dice them. Wash the tomatoes, quarter them, remove seeds, and dice small. Wash the cherry tomatoes and halve some of them.

2. 2.

   For the sauce whisk together the veal stock, light cream, and mustard until smooth, bring to a brief boil, then remove from heat and season with salt.

3. 3.

   Pat the cutlets dry, season with salt and pepper. In a hot pan with 1 tbsp oil, sear both sides for 1-2 minutes until golden brown. Reduce heat and cook for 4-5 minutes. Add rosemary and tomatoes, turning the cutlets occasionally.

4. 4.

   Sauté the onion and garlic cubes in the remaining oil until translucent. Dice the tomato cubes, season with salt and pepper, then remove from heat.

5. 5.

   Plate the meat with the vegetables and drizzle sauce over the top.