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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.
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