Veal Medallions With Blueberry Citrus Sauce Recipes

VEAL MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE

Steps:

• Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
• Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
• Transfer veal to platter and keep warm.
• Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.

VEAL SCALOPPINE IN LEMON SAUCE

Steps:

• Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
• Compine flour, salt and pepper and dredge meat in mixture.
• Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
• Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
• Serve immediately, garnishing as desired.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

VEAL MEDALLIONS WITH MUSHROOM SAUCE

Steps:

• Rinse morels thoroughly and soak in port wine.
• Peel and rinse potatoes, cook in salted water until tender.
• Cook beans in plenty of salted (1-2 tablespoons of salt) boiling water for about 7 minutes. Drain and rinse in ice water, drain well. Divide beans into four parts and wrap each into bacon slice. Heat butter in a pan and cook until bacon is crispy.
• Brush veal medallions with oil. Heat a little oil in a pan and cook medallions for about 2-3 minutes per side on high heat. Season with salt and pepper, wrap in aluminum foil and keep warm.
• Deglaze pan drippings with port wine, add morels and simmer for about 5 minutes. Add double cream and simmer until reduced slightly, season with salt and pepper. Spread sauce on plates and top with veal. Arrange beans and potatoes next to veal and serve immediately.

MEDALLIONS OF VEAL IN MUSHROOM SAUCE

Steps:

• Season veal with salt and pepper. Rub veal with mustard. Saute veal on both sides in hot oil and butter in a skillet on medium heat for 2 minutes per side until golden brown. Remove veal from skillet and keep warm. Saute mushrooms in oil and butter in skillet on medium heat for approximately 3 minutes until brown. Add garlic to mushrooms and saute on medium heat for approximately 1 minute, careful not to burn the garlic. Add wine to mushroom and garlic and simmer on medium heat for 1-2 minutes. Add cream to mushrooms, garlic and wine, stir until well blended and reduce by simmering on medium heat for approximately 4 minutes until sauce thickens slightly. Seafon with salt and pepper Put veal on a warm serving platter or on warm plates. Socate with sauce, sprinkle with parsley and serve.