Veal Patties with
Mustard Sauce

Total preparation and cooking time: 25 minutes

1 pound ground veal 1 egg, slightly beaten
1/4 cup soft bread crumbs
2 tablespoons milk
1 clove garlic, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
1 tablespoon butter
1/2 cup plain yogurt
1 tablespoon coarse grain mustard
1 teaspoon cornstarch Fresh parsley sprigs (optional)

1. In large bowl, combine ground veal, egg, bread crumbs,
milk, garlic, chopped parsley, salt, sage, nutmeg and
white pepper, mixing lightly but thoroughly.
Shape into four 1/2-inch thick patties.

2. In 12-inch skillet, melt butter over medium-high heat.
Place patties in skillet.
Cook 10 to 12 minutes or until centers are
no longer pink, turning once.
Remove from skillet; keep warm.

3. In small bowl, combine yogurt, mustard and cornstarch.
Add to skillet; cook and stir over medium-high heat
2 minutes or until bubbly and thickened.
Serve sauce over patties. Garnish with parsley sprigs, if desired.

Makes 4 servings (serving size: 1/4 of recipe).

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