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Sauteed Veal Medallions
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Dickens Inn, Philadelphia, PA


  • 2 3 oz (84 grm). veal medallions
  • 1/4 tsp (1 ml) capers
  • 1/4 tsp (1 ml) minced shallots
  • 2 oz (56 grm) veal stock
  • 1 tsp (5 ml) cold butter
  • salt and pepper
  • chopped parsley
  • Saute the veal in hot olive oil.
  • Turn once, then add the capers and shallots.
  • Deglaze with stock.
  • Mount with butter, then season to taste with salt, pepper, and parsley.

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