Veal With Port Recipe

Name: Veal With Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: flour, for dusting veal; 2 12 lbs veal scallops, cut very thin; 2 tablespoons olive oil; salt and pepper; 12 large onion, thinly sliced; ¼ cup port wine; 1 cup heavy cream; 1 teaspoon tarragon; ½ teaspoon sweet basil; 2 egg yolks; 2 tablespoons cognac; 1 tablespoon lemon juice

Servings: persons

flour, for dusting veal
2 12 lbs veal scallops, cut very thin
2 tablespoons olive oil
salt and pepper
12 large onion, thinly sliced
¼ cup port wine
1 cup heavy cream
1 teaspoon tarragon
½ teaspoon sweet basil
2 egg yolks
2 tablespoons cognac
1 tablespoon lemon juice

1
Lightly flour veal.
2
In a heavy skillet, brown scallops in olive oil.
3
Salt and pepper lightly before turning.
4
Turn and brown other side and season again.
5
Remove to a warm oven.
6
Add onion slices to pan and cook until soft and golden.
7
Remove and place on veal.
8
Add port to the pan and stir to remove all prticles stuck to sides and bottom.
9
Add 1/2 cup of the cream and cook until slightly thickened.
10
Add tarragon and basil.
11
In a separate bowl beat egg yolks with remaining 1/2 cup of cream.
12
Add a little of the hot cream from the skillet to this, stir, and then return to the skillet.
13
Add cognac and lemon juice.
14
Taste for seasonings; add veal and onions and heat tntil mixture bubbles and veal is heated through.

464

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: flour, for dusting veal, 2 12 lbs veal scallops, cut very thin, 2 tablespoons olive oil, salt and pepper, and more.

Yes, Veal With Port 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!

Veal With Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions