2 eggs beaten
3 1oz medallions of baby white veal (3 x 28g)
3 medallions (1/4\” thick) of francaise eggplant 65mm
3 1oz thinly sliced prosciutto 28g
3 1oz slices of fresh mozzarella (3 x 28g)
2oz Olive Oil 56g
2oz White Wine 56g
1oz Chicken Stock 28g
1 teaspoon Marinara Sauce 5ml
1 tablespoon Butter 15ml
1 tablespoon Parmigiana 15ml
1 tablespoon Parsley 15ml
¼ cup Flour 60ml
Pinch of Salt
Pinch of Pepper

Instructions

Place 2 eggs in small bowl and beat till smooth. Heat oil in sauté pan.Dip eggplant in egg-wash and place in hot oil. Lightly brown on both sides, remove and drain excess oil.

Dust veal in flour and place in hot pan. Brown lightly and flip veal and brown again and deglaze with wine.Top each medallion with tomato sauce, a pinch of parmigiana, a sprinkle of parsley, slice of eggplant, slice of prosciutto and a slice of mozzarella.

Place in oven till cheese is melted and remove stacks of veal and place saute pan on heat. Add stock, butter, parsley, salt and pepper. Stir till sauce is consistent and smooth. Pour under and over veal and serve

12 2oz Veal Medallions 750g (6oz per serving)
2 tablespoons butter 30ml
2 tablespoons oil 30ml
½ lb fresh mushrooms 230g
1 finely chopped garlic clove
1 finely chopped medium onion
½ cup dry vermouth 125ml
½ cup seasoned flour (salt and pepper) 125ml

Instructions

Heat the butter and oil in a skillet, medium heat, brown Medallions that have been dusted lightly with the flour, to a golden brown on both sides.Add mushrooms, garlic, and onion with vermouth simmer on low until mushrooms are heated through.Serve very hot, spooning the remaining vermouth from the pan over the Veal .Serve with buttered parsley noodles or rice.

6 Veal Medallions 1inch thick (2.5cm)
2 large garlic cloves, crushed
3 minced scallions and greens
3 chopped medium fresh mushrooms
2 tablespoons minced parsley 30ml
1 tablespoon minced and drained capers 15ml
all purpose flour
to taste: salt & freshly ground pepper
1 egg
1 tablespoon water 15ml
1 tablespoon oil 15ml
½ cup wine125ml
½ cup fresh breadcrumbs 125ml
½ cup finely crushed walnuts 125ml
6 tablespoons butter 90ml
1 cup sour cream 250ml
¼ cup parmesan 60ml
parsley sprigs

Instructions

Make horizontal slit in side of each Veal Medallion, cutting 2/3 way through to form pocket.Combine scallions, garlic, and parsley, mushrooms and capers.Fill each pocket with mixture. Press to close.
Season flour with salt and pepper.Blend egg, water, oil and salt and pepper in small bowl.Mix breadcrumbs and walnuts.Flour each medallion, shaking off excess.Brush each evenly with egg mixture, then coat with crumbs.Melt butter in skillet over medium-high heat.Add Veal and brown quickly on each side.Season with salt and pepper.Add wine or dry vermouth, cover and cook about 5 minutes.Transfer veal to platter when done.Top each medallion with dollop of sour cream, sprinkle cheese over top and garnish with chopped parsley.Serve with: Sautéed red or green peppers and braised celery.

1 tablespoon vegetable oil 15ml
1/3 lb lean bacon, diced 170g
16 pearl onions, peeled
1 lb Veal Medallions 500g
pinch of pepper
¼ teaspoon basil 1ml
1 tablespoon chopped parsley 15ml
or chives if desired
½ cup white wine 125ml
½ cup chicken stock 125ml
1 bouquet garni
½ cup sour cream 125ml
1 ½ tablespoon Dijon mustard 23ml
¼ teaspoon thyme 1ml
¼ teaspoon oregano 1ml
1 tablespoon all purpose flour 15ml

Instructions

In large frying pan heat oil.Fry bacon in oil until browned remove.Sauté onions until browned remove.
Sprinkle veal medallions with thyme, basil, oregano, and a pinch of pepper.Brown medallions on both sides over medium-high heat (approx. 2-3 minutes).Remove medallions discard all but 2 tablespoons (30ml) of mixture.Stir in flour.

Cook, stirring constantly, until foaming.Stir in wine, stock, and bouquet garni.Bring just to a boil, stirring occasionally.Return medallions and bacon to frying pan.Cover, reduce heat and simmer 18-25 minutes on top of stove or in oven (350ºF)(176°C).Add onions.Cook 8-15 minutes longer or until veal medallions and onions are tender.Overlap medallions on a platter.Cover to keep warm.Reduce heat on sauce, watching that it coats a spoon.Combine cream and mustard. Add to pan and heat through. Do Not Boil.Discard bouquet garni.Taste for seasoning. Spoon onion and bacon garnish over medallions.Sprinkle with parsley or chives and serve.

5 Ounces Veal Cutlet — thinly sliced
2 Fluid Ounces Butter — clarified
1 Teaspoon Shallots
1/2 Ounce Almonds — toasted
1 Fluid Ounce White Wine
1/4 Key Lime — juice only
2 Tablespoons Papaya — cubed
1 Tablespoon Amaretto
1/4 Cup Heavy Cream

Methods:

[1) Saute Veal in Clarified Butter. Remove from pan and keep warm.

[2) Deglace pan with Wine, add remaining ingredients and reduce. Return Veal to pan to reheat quickly.Serve immediately.

2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
• 1 pound boneless veal loin, trimmed of fat and cut into eight 1/2-inch-thick medallions
• Salt to taste
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced
• 1 cup fresh tangerine juice or fresh orange juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon tomato paste
• 2 scallions, chopped

Methods:

1. Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.

2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Add the remaining 1 V2 teaspoons oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. Divide the veal among 4 plates and top with the sauce. Serve immediately.

• 8 baby artichokes (or substitute 12 canned artichoke hearts)
• 1 lemon, halved and seeded
• 2 tablespoons olive oil, or more if needed
• 1 1/2 pounds boneless veal leg, cut into 8 medallions about 1/2 inch thick
• Kosher salt and freshly cracked black pepper to taste
• 1/2 red onion, peeled and finely chopped
• 1 teaspoon minced garlic
• 1 cup veal or chicken stock
• 1/2 cup dry white wine or white vermouth
• 2 tablespoons cold unsalted butter, cut into pieces (optional)
• 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
• 2 tablespoons roughly chopped fresh parsley

Methods:

1. Prepare the artichokes (if using canned artichoke hearts, skip to Step 3): Trim the stems and snap off the coarse outer leaves, then cut 1 inch off the tops of each one rub the cut areas immediately with one of the lemon halves. Quarter each artichoke and remove the hairy-looking choke from each quarter. Transfer to a bowl of water, along with the used lemon half.

2. Bring a large pot of salted water to a boil over high heat. Add the artichokes, reduce the heat to low, and simmer until they are tender, 15 to 20 minutes. Drain, cool in a bowl of ice water, and drain again. Set aside.

3. In a large saute pan, heat the olive oil over medium-high heat until it is hot but not smoking. Dry the veal medallions with paper towels and sprinkle generously with salt and pepper. Add the medallions to the pan, in batches if necessary to avoid crowding, and saute until they are just nicely browned, 3 to 4 minutes per side transfer the medallions to a platter as they are done.

4. When all the medallions have been cooked, pour off the fat or add oil to the pan as needed so you have a total of about 2 tablespoons in the pan. Add the onion and cook over medium-high heat, stirring occasionally, until translucent, 7 to 9 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the stock and wine, squeeze the juice from the remaining lemon half into the pan, turn the heat to high, and bring to a boil. Skim any scum from the surface of the liquid and simmer vigorously until reduced by half, 10 to 12 minutes. Reduce the heat and, if using the butter, swirl it into the sauce bit by bit, keeping the sauce at a gentle simmer.

5. Add the veal medallions, along with any accumulated juices, thyme, parsley, and artichokes to the sauce and season to taste. Leave on the heat for just 1 minute, then serve the veal topped with the sauce and artichokes.

1/2 lb Mushrooms sliced
Butter & Olive Oil
3 tbs Shallots chopped
1 c White wine
4 Tomatoes peel-seed-chopped
2 c Demi glace
2 ts Parsley chopped
2 ts Tarragon, fresh chopped
2 ts Cilantro, fresh chopped
3 tbs Butter
Veal medallions
Olive oil as needed

Methods:

Saute Mushrooms in Butter & Olive Oil on high heat.Add Shallots & White Wine.reduce to 1/4.Add Tomatoes and Demi-Glace, simmer 5+ minutes.Remove From Heat.Add Herbs & Butter and mix in well.
Saute Floured Veal, add sauce and serve.