For the veal scaloppine, lay out 2 half casserole dishes and 1 cookie sheet for the veal. Salt and pepper the veal cutlets on both sides. In one dish place the flour seasoned with the herbs and spices. On the other dish, place 3 eggs whisked with the milk (the egg wash).

To dredge the cutlets, first dip both sides of a cutlet in flour, then dip into the egg wash, then back into the flour. Place on the cookie sheet to sit while you repeat this process with the other cutlets.

When all your cutlets are floured, tidy up, and fill a skillet or nonstick skillet about 1/4" high with oil. Heat to medium-high heat. Fry each scaloppine 3-5 minutes on each side, salting well after the crust turns golden brown. Move to a plate and reserve. Repeat with the remaining cutlets.

For the sauce: Melt the butter in a saucepan and add the shallots. Sprinkle with salt and stir well. Cook on low-med for about 4 minutes. Add 1 c. cream and the jalapeno mustard. Bring just to a boil, the sauce will thicken up very quickly. Taste for seasoning and remove and keep warm for serving.

For plating, place cutlets on plates and smother with the mustard sauce. Serve hot with a knife and fork. We recommend serving these with mashed potatoes or even pasta, or rice!

Enjoy!