Sherry-Lemon Veal Medallions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A light, lemony sauce makes this entrée great for spring dinner parties. Round out the menu with the Chive Jive New Potatoes and Sesame Asparagus. Pour a slightly chilled full-bodied Chardonnay throughout the meal. Conclude the evening with angel food cake from the bakery and fresh berries. Ingredients:
1 pound veal scallops, trimmed |
1/4 cup all purpose flour |
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried |
2 1/2 teaspoons olive oil |
2/3 cup canned low-salt chicken broth |
1/3 cup dry sherry |
1 tablespoon fresh lemon juice |
1 garlic clove, minced |
Directions:
1. Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
2. Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.
3. Per Serving: calories, 224; total fat, 7g; saturated fat, 2g; cholesterol, 123mg. Nutritional analysis provided by Bon Appétit
|
|