Filet of veal

700 g pulp veal, cut into pieces 1 cm thick

salt, ground black pepper to taste

4 tablespoons butter
Which oil to choose? we'll show

0.5 teaspoon mustard powder

glass quarter of chopped green onions

1 tablespoon Worcestershire sauce

3 tablespoons sherry

1/4 teaspoon dried garlic powder and dried parsley

1 tablespoon fresh parsley

The flesh of veal cut into thin steaks 1-1.5 cm thick. Season with salt and pepper to taste. In a large skillet, melt 2 tablespoons of butter, stir it with mustard. On the hot oil with onion fry steaks. Fry the meat on both sides until golden brown. Put the steaks on a large preheated dish.

In remaining in the pan after frying juice, add 2 tablespoons of butter, Worcestershire sauce, sherry, garlic and dried parsley. Boil this mixture a couple of minutes and pour this sauce steaks. Garnish with fresh parsley. Serve with fresh tomatoes, boiled potatoes, green salad.