Mustard Veal Steaks

• 4 veal schnitzel steaks
• ¼ cup seeded mustard
• 40g butter chopped
• 1 tablespoon olive oil
• ¼ cup plain flour
• 2 cloves of garlic, crushed
• 2/3 cup chicken stock or water

Preheat oven to 160C using half of the mustard spread over the veal.
Heat half of the butter and half the oil in a frying pan over medium heat.
Coat the veal steaks in flour.  Cook for 1 minute on each side until lightly golden.

Add garlic, stock and remaining mustard in a pan.

Bring to the boil, stirring. Pour over veal. Bake for 15 minutes.