Mustard knots
Instructions
Put on the heat a frying pan with butter, place the cutlets, salt, irrorarli with the Worcester and wine and cook on both sides.
In a bowl mix the mustard with the vinegar, dissolve the nut mix, pour on knots, to thicken the sauce and serve hot.
Ingredients and dosing for 4 persons
- 600 g of veal cutlets
- 30 g of butter
- 1/2 nut
- 1 tablespoon of white wine
- 1 tablespoon of mustard
- Flour
- 4 tablespoons of wine vinegar
- Worcestershire sauce
- Salt