Painter's Veal

Elevate your culinary repertoire with "Painter's Veal," a luxurious and artfully crafted entrée that promises to impress. Featuring tender veal medallions pan-seared to golden perfection, this dish is bathed in a luscious white wine cream sauce infused with the delicate flavors of shallots, garlic, and a hint of chicken stock. Bright cherry tomatoes and sautéed baby spinach add a pop of color and freshness, while a sprinkle of fresh parsley enhances the presentation and flavor. Perfect for a dinner party or a romantic meal, this elegant yet approachable recipe pairs beautifully with crusty bread or roasted potatoes. With just 20 minutes of prep and 25 minutes of cook time, "Painter's Veal" is the epitome of gourmet made simple.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Veal medallions
• 3 tablespoons All-purpose flour
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 small, finely chopped Shallots
• 2 cloves, minced Garlic
• 1 cup Dry white wine
• 0.5 cup Heavy cream
• 0.5 cup Chicken stock
• 1 cup, halved Cherry tomatoes
• 2 cups Baby spinach
• 2 tablespoons, chopped Fresh parsley
• 1 teaspoon, or to taste Salt
• 1 teaspoon, or to taste Black pepper

Directions

Step 1

Lightly season both sides of the veal medallions with salt and black pepper.

Step 2

Dredge the veal medallions in the all-purpose flour, shaking off any excess flour.

Step 3

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 4

Add the veal medallions to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the veal from the skillet and set aside.

Step 5

In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.

Step 6

Add the finely chopped shallots and minced garlic to the skillet. Sauté for about 2 minutes until fragrant and softened.

Step 7

Pour in the dry white wine and stir, scraping the bottom of the skillet to deglaze. Allow the wine to reduce by half, about 3-4 minutes.

Step 8

Add the chicken stock and heavy cream. Stir and let the sauce simmer for 5 minutes, or until it thickens slightly.

Step 9

Return the veal medallions to the skillet, spooning the sauce over them. Cover and cook for an additional 5 minutes on low heat.

Step 10

In a separate pan, lightly sauté the cherry tomatoes and baby spinach in a small amount of olive oil for 2-3 minutes until just softened.

Step 11

To serve, arrange the veal medallions on a plate and spoon the creamy sauce over them. Garnish with the sautéed cherry tomatoes, baby spinach, and a sprinkle of fresh parsley.

Step 12

Serve hot with a side of crusty bread or roasted potatoes for a complete meal.

Nutrition Facts

Serving size	(1303.5g)

Amount per serving	% Daily Value*
Calories	1915.1

Total Fat 122.5g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 594.6mg	0%
Sodium 2789.4mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 6.7g	0%
Total Sugars 11.5g
Protein 110.4g	0%

Vitamin D 0IU	0%
Calcium 208.1mg	0%
Iron 11.3mg	0%
Potassium 2189.7mg	0%

*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: 63.9%

Protein: 25.6%

Carbs: 10.5%