Instructions: Mustard Sauce:
Mix all ingredients in a bowl to form a smooth sauce.

Veal:
Lightly flour the veal slices.

In a saute pan, warm the oil then saute the veal for 1 minute on each side.

Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes.

Remove the veal slices from the pan and arrange them onto a serving dish.

If your sauce is too thick, add a little broth; if its too thin, add some cream. Heat the sauce well and pour it liberally over the veal.

Garnish the dish with chopped parsley.

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