Veal Medallions With Garbanzo Beans Recipe
Summary
Ingredients
1/4 cup butter
1 cup canned garbanzo beans, rinsed, drained
1 French shallot, chopped
1 garlic clove, chopped
2 tbsp parsley, chopped
1 tbsp oil
8 2 oz veal medallions
Salt and pepper
1 oz cognac or calvados
1/2 cup light cream
Directions
In a skillet, melt half the butter.
Saute garbanzo beans a few minutes.
Add shallot, garlic and half the parsley.
Continue cooking 5 minutes, stirring occasionally.
Remove mixture from skillet.
Keep warm.
In the same skillet, add remaining butter and oil.
Cook veal medallions 5-7 minutes each side.
Season with salt and pepper.
Sprinkle with cognac.
Flambe 30 seconds.
Transfer medallions to individual plates.
Keep warm.
Mix cream into veal cooking fat.
Over low heat, simmer 3 minutes.
Top medallions with garbanzo bean mixture.
Coat with sauce.
Sprinkle with remaining chopped parsley.
Saute garbanzo beans a few minutes.
Add shallot, garlic and half the parsley.
Continue cooking 5 minutes, stirring occasionally.
Remove mixture from skillet.
Keep warm.
In the same skillet, add remaining butter and oil.
Cook veal medallions 5-7 minutes each side.
Season with salt and pepper.
Sprinkle with cognac.
Flambe 30 seconds.
Transfer medallions to individual plates.
Keep warm.
Mix cream into veal cooking fat.
Over low heat, simmer 3 minutes.
Top medallions with garbanzo bean mixture.
Coat with sauce.
Sprinkle with remaining chopped parsley.
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