Sherry Lemon Veal Medallions Food

SHERRY-LEMON VEAL MEDALLIONS

Steps:

• Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
• Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.

VEAL MEDALLIONS WITH FRENCH MORELS

Steps:

• In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
• Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
• Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
• Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

VEAL WITH SHERRY SAUCE

Steps:

• Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and sauté until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm.
• Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.

VEAL MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE

Steps:

• Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
• Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
• Transfer veal to platter and keep warm.
• Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.