Medallions of Veal with Sauces

30 minutes Prep: 15 minutes Cook: 15 minutes

421 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	x	sauce nantua	*
1	x	sauce	wine butter, *
1	x	stuffing	veal, *

Veal
4	each	veal cutlets	each about 1/4 inch thick
1	x	flour, all-purpose
1	x	salt
1	x	black pepper
1	tablespoon	olive oil

Garnish
1	tablespoon	butter
1	tablespoon	olive oil
15	each	spinach leaves	fresh
4	small	zucchini	peeled
4	each	asparagus	tips

Directions

** These ingredients should be prepared in advance following the appropriate recipes.

Veal:

Salt and pepper the veal, then dredge it in flour.

Quickly sauté the veal slices in oil (turning once).

Drain and pat any excess oil off with a cloth.

Place a spoonful of the prepared stuffing between each two pieces of veal.

Garnish:

Parboil the spinach, and heat the butter in a sauté pan.

Add the spinach to the sauté pan and cook very briefly.

Reserve.

In another sauté pan, heat the oil.

Saute zucchini about 1 to 2 minutes.

Reserve.

Blanch asparagus tips and reserve.

To Assemble:

Put the stuffed veal on a bed of sautéed spinach.

Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).

Spoon the Nantua Sauce onto the bottom of each plate.

Add lemon juice and chives to the wine butter and sauce and spoon over veal.

Garnish with two asparagus tips per plate and 2 small zucchini.

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Nutrition Facts

Serving Size 255g

Amount per Serving

Calories 421 40% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 65mg	3%
Total Carbohydrate 56.0g	19%
Dietary Fiber 4.0g	17%
Sugars 4.0g
Protein 9.0g	19%

Vitamin A	13%		Vitamin C	67%
Calcium	5%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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