Sauteed Veal Medallions Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Dickens Inn, Philadelphia, PA Serves/Makes:1 Ingredients 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 Preparation 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. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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