Veal with Cream Sauce
Indulge in the elegance of Veal with Cream Sauce, a recipe that marries tender veal medallions with a luxuriously silky sauce bursting with flavor. Perfectly seasoned and lightly dredged in flour, the veal is seared to golden perfection before being enveloped in a rich cream sauce infused with dry white wine, Dijon mustard, and fragrant shallots. The sauce's velvety texture is beautifully balanced by a hint of chicken stock, creating a harmony of flavors that is both comforting and refined. Finished with a sprinkle of fresh parsley, this dish is ideal for special occasions or dinner parties, yet simple enough for a weeknight gourmet experience. Pair it with sides like buttery mashed potatoes or roasted vegetables for a complete culinary delight. Keywords: Veal, Cream Sauce, Rich and Elegant Dinner, Gourmet Recipe, White Wine Sauce.
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Recipe Information
Ingredients
- 4 pieces veal medallions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1 cup dry white wine
- 0.75 cup heavy cream
- 0.5 cup chicken stock
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
Instructions
Season the veal medallions with salt and black pepper on both sides.
Lightly dredge the veal medallions in all-purpose flour, shaking off the excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the veal medallions to the skillet and sear them for 2-3 minutes on each side, until nicely browned. Remove the veal and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Stir in the minced shallots and sauté for 2-3 minutes, until softened and fragrant.
Deglaze the pan with the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
Add the heavy cream, chicken stock, and Dijon mustard to the skillet, stirring well to combine.
Bring the sauce to a gentle simmer and cook for 5-7 minutes, until it thickens slightly.
Return the veal medallions to the skillet and spoon the sauce over them. Let them heat through for 3-4 minutes.
Garnish with freshly chopped parsley before serving. Serve hot with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 351 mg | 7% | |
*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.
