Veal in Wine Sauce

Nutriscore Rating: 69/100

Indulge in the elegance of Veal in Wine Sauce, a dish that marries tender veal medallions with a luxuriously creamy sauce infused with dry white wine, fresh thyme, and a hint of lemon. This recipe is a perfect fusion of simplicity and sophistication, featuring a quick sear for a golden crust followed by a gentle simmer in a rich, aromatic sauce. Finely chopped shallots, garlic, and fresh parsley add depth and vibrancy, while heavy cream and chicken stock create a velvety texture. Ready in just 45 minutes, this impressive main course is ideal for dinner parties or a refined weeknight meal. Serve it over mashed potatoes or alongside sautéed vegetables for a truly restaurant-worthy experience. Keywords: veal medallions, wine sauce, elegant dinner recipe, quick gourmet meals.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 4 pieces veal medallions
• 0.5 cup all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 pieces shallots (finely chopped)
• 2 cloves garlic (minced)
• 0.75 cup dry white wine
• 0.5 cup chicken stock
• 0.25 cup heavy cream
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon lemon juice

📝 Instructions

11 steps

1. Pat the veal medallions dry with paper towels. Season both sides with kosher salt and black pepper.

2. Dredge the veal medallions lightly in the flour, shaking off any excess.

3. In a large skillet over medium-high heat, melt the butter with the olive oil.

4. Once the butter is foaming, add the veal medallions in a single layer. Sear for 2-3 minutes on each side until golden brown. Transfer the veal to a plate and set aside.

5. Reduce the heat to medium. In the same skillet, add the shallots and cook for 2 minutes, stirring occasionally until softened.

6. Add the minced garlic and cook for an additional 30 seconds until fragrant.

7. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 3-4 minutes until the liquid is reduced by half.

8. Add the chicken stock, heavy cream, and fresh thyme. Stir to combine and bring to a gentle simmer.

9. Return the veal medallions to the skillet, along with any juices that collected on the plate. Spoon some of the sauce over the veal and cook for 5-7 minutes, allowing the medallions to absorb the flavors and cook through.

10. Finish the sauce by stirring in the lemon juice and fresh parsley. Adjust seasoning with additional salt and pepper, if needed.

11. Serve the veal medallions hot, spooned generously with the wine sauce. Pair with mashed potatoes or sautéed vegetables for a complete meal.

Nutrition Facts

1 serving (237.6g)

Calories		425
% Daily Value*
Total Fat		25.0 g	32%
	Saturated Fat	10.2 g	51%
	Polyunsaturated Fat	0.0 g
Cholesterol		106 mg	35%
Sodium		224 mg	10%
Total Carbohydrate		16.6 g	6%
	Dietary Fiber	1.2 g	4%
	Total Sugars	1.4 g
Protein		24.2 g	48%
Vitamin D		0.1 mcg	0%
Calcium		29 mg	2%
Iron		2.1 mg	12%
Potassium		391 mg	8%

*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.

Source of Calories

Fat: 897 cal (57.9%%)

Protein: 387 cal (25.0%%)

Carbs: 265 cal (17.1%%)