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.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Season the veal medallions with salt and black pepper on both sides.

Step 2

Lightly dredge the veal medallions in all-purpose flour, shaking off the excess.

Step 3

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 4

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.

Step 5

Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.

Step 6

Stir in the minced shallots and sauté for 2-3 minutes, until softened and fragrant.

Step 7

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.

Step 8

Add the heavy cream, chicken stock, and Dijon mustard to the skillet, stirring well to combine.

Step 9

Bring the sauce to a gentle simmer and cook for 5-7 minutes, until it thickens slightly.

Step 10

Return the veal medallions to the skillet and spoon the sauce over them. Let them heat through for 3-4 minutes.

Step 11

Garnish with freshly chopped parsley before serving. Serve hot with your choice of sides, such as mashed potatoes or steamed vegetables.

Nutrition Facts

Serving size	(916.2g)

Amount per serving	% Daily Value*
Calories	1460.8

Total Fat 87.0g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 412.6mg	0%
Sodium 2796.1mg	0%
Total Carbohydrate 22.0g	0%
Dietary Fiber 1.2g	0%
Total Sugars 3.2g
Protein 105.0g	0%

Vitamin D 0IU	0%
Calcium 94.8mg	0%
Iron 7.9mg	0%
Potassium 1587.2mg	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: 60.7%

Protein: 32.5%

Carbs: 6.8%