Veal A La Medallion Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 pounds boneless veal, cut into bite-sized pieces | ||
| 2 (1-inch strips) lemon rind | ||
| Boiling water | 1 Cup (16 tbs) | |
| Sage | 1/2 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Heavy cream | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
Directions
In a heat-resistant, non-metallic 10 inch skillet, heat 3 tablespoons oil on top of a conventional surface unit.
While oil is heating, combine flour, salt and pepper in a paper or plastic bag.
Coat veal pieces with seasoned flour.
Add crushed garlic to hot oil.
Brown coated veal pieces in hot oil.
When veal pieces are browned, add boiling water, lemon rind, sage and cayenne pepper.
Stir to combine.
Heat, covered, on roast for 15 minutes or until veal is tender.
Remove lemon rind and stir cream into veal mixture gradually.
Heat, covered, on ROAST, an additional 8 minutes.
Stir once.
Garnish with chopped parsley
While oil is heating, combine flour, salt and pepper in a paper or plastic bag.
Coat veal pieces with seasoned flour.
Add crushed garlic to hot oil.
Brown coated veal pieces in hot oil.
When veal pieces are browned, add boiling water, lemon rind, sage and cayenne pepper.
Stir to combine.
Heat, covered, on roast for 15 minutes or until veal is tender.
Remove lemon rind and stir cream into veal mixture gradually.
Heat, covered, on ROAST, an additional 8 minutes.
Stir once.
Garnish with chopped parsley
Chef
