Wineshark Cooking Class - Veal Creamy Peppercorn Sauce 牛仔忌廉青胡椒汁

Ingredients (for 4):

• Veal - 1 lb 8 oz
• Salt - 1/2 tsp
• White pepper powder - 1/8 tsp
• Flour - 1 oz
• Egg - 1
• Butter - 1 tbsp
• Green peppercorns - 2 tbsp
• French mustard - 1 tsp
• White wine - 2 tbsp
• Whipping cream - 100 ml
• Salt - 1/2 tsp
• Corn starch - 1 tsp
• Water - 1 tsp
• Spring onion - 1 tbsp

Procedures:

1. Cut the veal into thin slices.

2. Season the veal with salt and white pepper powder.

3. Cut the spring onion into small pieces.

4. Heat the saucepan with butter, then add the green peppercorns in. Using the spoon to crush the peppercorns.

5. Add French mustard and then white wine. Mix well.

6. Pour in the whipping cream and salt.

7. Add in the mixture of corn starch and water to thicken the sauce. Then add in the spring onion.

8. Coat the veal with flour.

9. Then dip in the whisked egg. 

10. Pan-fry the veal until golden brown on both sides. Then remove and keep warm.

11. Place hte veal on the serving plate, then pour in the sauce on top.