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Veal Dijon

1 lb. veal
1/4 c. chopped onion
3/4 c. Dijon mustard
1/4 c. heavy cream
seasoned flour
diced fine tomatoes
parsley flakes

Slice veal 1/4-inch thick, then beat veal out to the thickness of a 50 cent piece. Dredge veal through seasoned flour. Put oil in pan, then cook chopped onions until soft.

Take onions out, then place veal in pan. Turn when side is browned. When both sides are browned, remove veal from pan and place on plate and keep in a warm place (remember veal will cook fast). Place onions back in pan; add Dijon mustard and cream. Heat until hot. Spoon over veal. Sprinkle top of veal with diced tomatoes and parsley.
Serves 4

Source: http://www.aaronsrecipes.com 

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