Veal Amaretto
Indulge in the sophisticated flavors of Veal Amaretto, a dish that combines tender veal medallions with the rich, nutty undertones of amaretto liqueur. Perfect for a special occasion or an elegant weeknight dinner, this recipe features a luxurious cream-based sauce infused with garlic, shallots, and fresh thyme, finished with toasted slivered almonds for a delightful crunch. The veal, seared to golden perfection, is simmered gently in the flavorful sauce, allowing the aromatic notes of the amaretto to shine. Serve this elegant entrée alongside velvety mashed potatoes or buttered noodles to soak up every drop of the luscious sauce. With its blend of hearty comfort and gourmet appeal, Veal Amaretto is sure to impress at any table.
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Recipe Information
Ingredients
- 4 pieces (approximately 4-6 ounces each) Veal medallions
- 0.5 cups All-purpose flour
- 1 teaspoons Kosher salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 small, finely chopped Shallots
- 2 minced Garlic cloves
- 0.5 cups Amaretto liqueur
- 0.75 cups Heavy cream
- 0.25 cups Chicken stock
- 1 teaspoon (chopped) Fresh thyme
- 0.25 cups (lightly toasted) Slivered almonds
- 2 tablespoons (chopped) Fresh parsley
Instructions
Season the veal medallions with kosher salt and black pepper on both sides.
Dredge the medallions lightly in the all-purpose flour, shaking off any excess flour. This helps create a light crust on the meat.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat.
Add the veal medallions to the hot skillet and sear for 2-3 minutes on each side, until golden brown. Do not overcrowd the pan; cook in batches if necessary. Remove the veal and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Stir in the chopped shallots and cook for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Pour in the amaretto liqueur and deglaze the pan by stirring and scraping up browned bits from the bottom. Allow it to simmer for 1-2 minutes to reduce slightly.
Add the heavy cream, chicken stock, and chopped fresh thyme. Stir well and allow the sauce to cook for 3-4 minutes until it thickens slightly.
Return the veal medallions to the skillet, spoon the sauce over them, and reduce the heat to low. Simmer for 5-7 minutes, allowing the flavors to meld and the meat to warm through.
Sprinkle the toasted slivered almonds over the dish.
Garnish with freshly chopped parsley just before serving.
Serve the Veal Amaretto with your choice of sides, such as mashed potatoes, buttered noodles, or steamed vegetables.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 73.3 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
