Medallions of Veal with Sauces Recipe

Name: Medallions of Veal with Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each veal medallions; 1 x salt (to taste); 1 x black pepper (to taste); 1 x flour, all-purpose coarse; 1 tablespoon vegetable oil olive; 1 tablespoon butter; 4 small zucchini peeled; 1 tablespoon vegetable oil olive; 4 each asparagus tips; 15 each spinach leaves, fresh

Servings: persons

1
Veal: Salt and pepper the veal, then dredge it in flour.
2
Quickly saute the veal slices in oil (turning once).
3
Drain and pat any excess oil off with a cloth.
4
Place a spoonful of the prepared stuffing between each two pieces of veal.
5
Garnish: Parboil the spinach, and heat the butter in a saute pan.
6
Add the spinach to the saute pan and cook very briefly.
7
Reserve.
8
In another saute pan, heat the oil.
9
Saute zucchini about 1 to 2 minutes.
10
Reserve.
11
Blanch asparagus tips and reserve.
12
To Assemble: Put the stuffed veal on a bed of sauteed spinach.
13
Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).
14
Spoon the Nantua Sauce onto the bottom of each plate.
15
Add lemon juice and chives to the wine butter and sauce and spoon over veal.
16
Garnish with two asparagus tips per plate and 2 small zucchini.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 each veal medallions, 1 x salt (to taste), 1 x black pepper (to taste), 1 x flour, all-purpose coarse, and more.

Yes, Medallions of Veal with Sauces falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Medallions of Veal with Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions