Veal Saut'e Recipe

Name: Veal Saut'e
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons clarified butter or 3 tablespoons pomace oil; salt and pepper; 8 (4 ounce) veal medallions; seasoned flour (for dredging); 8 cremini mushrooms, quartered; 8 ounces parma prosciutto, julienne sliced; 16 oven-dried tomato halves; 2 teaspoons garlic, minced; 4 teaspoons shallots, minced; 12 ounces white wine; 16 ounces veal glaze; 4 teaspoons butter; 4 tablespoons fresh tarragon

Servings: persons

3 tablespoons clarified butter or 3 tablespoons pomace oil
salt and pepper
8 (4 ounce) veal medallions
seasoned flour (for dredging)
8 cremini mushrooms, quartered
8 ounces parma prosciutto, julienne sliced
16 oven-dried tomato halves
2 teaspoons garlic, minced
4 teaspoons shallots, minced
12 ounces white wine
16 ounces veal glaze
4 teaspoons butter
4 tablespoons fresh tarragon

1
Heat pan with clarified butter or oil until hot.
2
Dredge one side of the veal medallions and season the other with salt and pepper.
3
Place medallions flour-side-down in the pan.
4
Add mushrooms and prosciutto to pan and allow all ingredients to sear.
5
Flip veal, turn mushrooms, and sear all sides of the ingredients.
6
Add tomatoes, garlic, and shallot, then deglaze with white wine.
7
Add veal glace, butter, and tarragon and let simmer until veal is just cooked through.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 tablespoons clarified butter or 3 tablespoons pomace oil, salt and pepper, 8 (4 ounce) veal medallions, seasoned flour (for dredging), and more.

Yes, Veal Saut'e 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.

Veal Saut'e

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