Veal Medallions Over a Pea Salad with Lemon Sauce
Recipe created by Cindy’s Table
Make everyday gourmet with these simple yet elegant Veal Medallions over Pea Salad with Lemon Sauce. Full of bright, zesty flavor and savory crunch, this veal meal is just as beautiful on the plate as it tastes in your mouth and will definitely impress. We won't anyone it only takes 40 minutes from prep to plate if you don't!
8 (3 ounce) pieces veal scallopini
2-3 large eggs
1-1/4 cups Italian bread crumbs
1/2 cup olive oil, divided
freshly ground pepper
1 large shallot, thinly sliced, about 1/4 cup
1 clove garlic, minced
2 cups kale, chopped
1-1/2 cups frozen petite peas
1/2 cup fresh parsley, chopped
2 lemons zested (divided)
2 lemons, juiced (divided)
1 (15 ounce) can low sodium chicken broth
1 tablespoon cornstarch
1 cup heavy cream
Preheat oven to 200 °F and set a plate on the top shelf to keep warm. Lay out the pieces of veal on a clean work board or large platter. If some of them are thick then pound them out to the same size. About 1/8 th inch in thickness.
Set out 2 high sided bowls or glass baking dishes. In the first one whisk the eggs together with 1 teaspoon of salt and 1/2 teaspoon pepper. Add the bread crumbs in another.
Dip each piece of veal into the egg then coat the bread crumbs and gently shake off the excess and set on a plate until all of the veal is coated.
Heat a large sauté pan over medium-high heat then add in 3 tablespoons of oil and the butter. Once hot add in each piece veal to sauté for 3-4 minutes per side then place on warming plate in the oven. Should you do this in batches just add a little more oil and butter then get hot before continuing.
Once all of the veal is sautéed wipe the pan with a paper towel and over medium-high heat add in about 2 tablespoons of oil over medium-high heat. Add the shallots and let cook for about 3 minutes then add in garlic to cook for another minute. Add in the kale and cook for 6-7 minutes lowering the temperature to medium. Add in the peas, 1 lemon zest and 1 lemon juice. Cover and remove from heat then add in fresh parsley.
In a small sauce pan over medium heat pour in chicken broth and cornstarch and whisk until cornstarch is dissolved. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper and bring to a boil. Add in lemon juice and whisk in. Reduce the heat to low pour in the cream. Let cook for 1-2 minutes to thicken.
To serve divide the pea salad on 4 plates and top with 2 pieces of the medallions the pour some lemon sauce and sprinkle each one with a little lemon zest.
Nutritional Information Per Serving
290.55 mg cholesterol; 5.15 g fiber; 6.79 g sugar.