Juice Escalope with Broccoli Vegetables

For the juice cutlets with broccoli vegetables, unwrap the cutlets. If using pork, pound the meat a little thin. Salt a little on both sides and flour them.

In a (non-coated) pan, heat the oil very well and sear the meat on both sides. Then set aside on a plate.

Pour the soup over the drippings in the pan, using a wooden spoon to loosen the drippings from the bottom of the pan. Stir in the mustard and put the cutlets back. Let everything simmer for about 35 minutes.

Keep checking briefly to see if any liquid needs to be added. In the meantime, boil the broccoli in a pot of hot water and then strain.

Return to the pot and season with salt and garlic seasoning. When the meat is cooked soft, serve warm with the broccoli.

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