Veal Rissoles with Dijon Sauce
A classic of French cuisine, veal rissoles with Dijon sauce are crispy on the outside and tender on the inside, served with a rich and flavorful Dijon sauce.
⏱️ 20 min prep + 5 min cottura · 4 porzioni · media
Ingredients
- 200 g of veal fillet
- 1 egg
- 100 g of toasted bread, chopped
- 50 g of cooked ham, chopped
- 50 g of onion, chopped
- 100 g of butter
- 50 g of flour
- 1 tablespoon of Dijon mustard
- 100 ml of white wine
- 50 ml of beef broth
- salt and pepper to taste
- oil for frying
Method
- Cut the veal fillet into small pieces and put them in a bowl. Add the egg, toasted bread, cooked ham, and chopped onion. Mix well until you get a homogeneous paste.
- Melt the butter in a pan and add the flour, stirring to form a béchamel sauce. Bring to a boil and add the Dijon mustard, white wine, and beef broth. Stir until the sauce has melted and cooled.
- Heat a deep fryer with oil. Fry the meat paste for about 3-4 minutes, until it is crispy. Remove from the heat and dry with a paper towel.
- In a pan, heat the Dijon sauce and serve it hot with the veal rissoles.
- Periodically, emphasize the crispy exterior and tender interior of the veal rissoles, making the tasting experience enjoyable and sensorial for your guests.
The story
Veal rissoles with Dijon sauce originate from the Burgundy region, where Dijon mustard is a key ingredient in local cuisine. This dish has been popular for centuries, especially during banquets and celebrations.
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