Sherry-Lemon Veal Medallions

1. 1

   Pound veal between sheets of plastic wrap to 1/8-inch thickness.

2. 2

   Cut veal into 16 equal pieces.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish.

5. 5

   Coat half of veal with flour mixture, shaking off excess.

6. 6

   Heat 1 teaspoon oil in large nonstick skillet over high heat.

7. 7

   Add veal; saute until beginning to brown, about 1 minute per side.

8. 8

   Place on platter.

9. 9

   Repeat with 1 teaspoon oil and remaining veal.

10. 10

    Heat 1/2 teaspoon oil in same skillet over high heat.

11. 11

    Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits.

12. 12

    Add veal; turn to coat.

13. 13

    Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme.

14. 14

    Simmer until sauce thickens slightly, about 3 minutes.

15. 15

    Season sauce with salt and pepper.

16. 16

    Transfer veal and sauce to plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.