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Veal > Additional Selections > Sauté of Veal Medallions

Sauté of Veal Medallions

Cooking method: Sautéing
Serves 4
Total preparation time: 15 min.

INGREDIENTS

8 (3 oz.) Veal Medallions
Salt, to taste
Black pepper, freshly ground, to taste
2 tbsp. grapeseed oil, or unsalted butter
1/3 cup veal stock

DIRECTIONS

1. Pat the veal medallions dry with paper towels. Season both sides with salt and pepper.

2. Heat the butter in a large sauté pan over medium-high heat. Sauté the veal medallions until golden, about 2 minutes per side. Do not crowd the pan-sauté in batches if necessary so that the medallions brown properly. Remove finished medallions to a platter and keep warm in a 180°F oven.

3. Add the stock to the sauté pan, and increase heat to high. Bring to a boil and stir for 2 minutes, until the sauce is slightly thickened. Spoon the finished sauce over the medallions and serve.


This recipe is from The Lobel Family

© Lobel's of New York