medallion

Veal Medallions Farci

Serves 6

Ingredients
6 Veal Medallions 1inch thick (2.5cm)
2 large garlic cloves, crushed
3 minced scallions and greens
3 chopped medium fresh mushrooms
2 tablespoons minced parsley 30ml
1 tablespoon minced and drained capers 15ml
all purpose flour
to taste: salt & freshly ground pepper
1 egg
1 tablespoon water 15ml
1 tablespoon oil 15ml
½ cup wine125ml
½ cup fresh breadcrumbs 125ml
½ cup finely crushed walnuts 125ml
6 tablespoons butter 90ml
1 cup sour cream 250ml
¼ cup parmesan 60ml
parsley sprigs

Directions
Make horizontal slit in side of each Veal Medallion, cutting 2/3 way through to form pocket.
Combine scallions, garlic, and parsley, mushrooms and capers.
Fill each pocket with mixture. Press to close.
Season flour with salt and pepper.
Blend egg, water, oil and salt and pepper in small bowl.
Mix breadcrumbs and walnuts.
Flour each medallion, shaking off excess.
Brush each evenly with egg mixture, then coat with crumbs.
Melt butter in skillet over medium-high heat.
Add Veal and brown quickly on each side.
Season with salt and pepper.
Add wine or dry vermouth, cover and cook about 5 minutes.
Transfer veal to platter when done.
Top each medallion with dollop of sour cream, sprinkle cheese over top and garnish with chopped parsley.
Serve with: Sautéed red or green peppers and braised celery

Recipe Source (Veal Menu Ideas)

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Veal Sorrentina

Veal SorrentinaIngredients

2 eggs beaten
3 1oz medallions of baby white veal  (3 x 28g)
3 medallions (1/4″ thick) of francaise eggplant 65mm
3 1oz thinly sliced prosciutto 28g
3 1oz slices of fresh mozzarella (3 x 28g)
2oz Olive Oil  56g
2oz White Wine 56g
1oz Chicken Stock 28g
1 teaspoon Marinara Sauce 5ml
1 tablespoon Butter 15ml
1 tablespoon Parmigiana 15ml
1 tablespoon Parsley 15ml
¼ cup Flour 60ml
Pinch of Salt
Pinch of Pepper

Directions

Place 2 eggs in small bowl and beat till smooth. Heat oil in sauté pan.
Dip eggplant in egg-wash and place in hot oil.
Lightly brown on both sides, remove and drain excess oil.
Dust veal in flour and place in hot pan.
Brown lightly and flip veal and brown again and deglaze with wine.
Top each medallion with tomato sauce, a pinch of parmigiana, a sprinkle of parsley, slice of eggplant, slice of prosciutto and a slice of mozzarella.
Place in oven till cheese is melted and remove stacks of veal and place saute pan on heat.
Add stock, butter, parsley, salt and pepper.
Stir till sauce is consistent and smooth.
Pour under and over veal and serve.

Recipe source Ristorante Carmelo

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