Veal Veronese Breaded Veal with Creamy Mustard Sauce
INGREDIENTS
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24 oz. veal, thinly pounded
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2 whole eggs, beaten
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1 c. flour
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4 Tbsp. olive oil or butte
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1 c. heavy cream
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1 c. half & half
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2 Tbsp. Dijon mustard
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1 oz. basil, cut into julienne strips
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salt & pepper to taste
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