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Medallions of Veal with Sauces

 

Medallions of Veal with Sauces recipe
14

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

 

Ingredients

sauce nantua
*
*
sauce
wine butter, *
*
stuffing
veal, *
*
Veal
4 veal cutlets
each about 1/4 inch thick
*
all-purpose flour
*
salt
*
black pepper
*
1 tablespoon olive oil
Garnish
1 tablespoon butter
1 tablespoon olive oil
15 spinach
fresh
*
4 small zucchini
peeled
4 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. Sauté 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 21040% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 33mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 33%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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