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Veal Medallions

Golden, seared, tender veal — good enough to make you lick your fingers! This recipe will win over anyone who loves pan-fried meat, body and soul. So aromatic, tender, and beautifully browned!

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Veal medallions
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Veal medallions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 12 g
Fats 43 % 12 g
Carbohydrates 14 % 4 g
193 kcal
GI: 25 / 75 / 0
  • Prep the meat — rinse it and trim away any sinew. Cut the tenderloin into portions about 2–3 cm (¾–1 inch) thick. Season with salt and drizzle with tomato sauce. Roll the pieces well on all sides in the salt and sauce. Fold strips of foil into several layers, making them about half a centimeter shorter than the thickness of the veal pieces, and wrap them snugly around each piece of meat. Meanwhile, heat a skillet with oil. Sear each medallion on both sides until golden. Then drizzle with cognac and flambé it — this gives the meat a unique aroma and burns off the excess oil. While the cognac and oil are flaming, keep swirling the pan in a circular motion. The medallions are ready. Serve them beautifully arranged on a platter with vegetables, fresh herbs, and fruit — and, of course, the tender, golden veal medallions. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - dorsal part - 210  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Ordinary cognac 'three stars' - 239  kcal/100g
  • Cognac - 239  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

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