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Ingredients
- 8 veal medallions, slightly pounded use veal butt top portion of tenderloin
- Alternative: top round coming from leg
- 8 paper-thin slices fresh lemon
- 2 teaspoons minced garlic
- Juice of two lemons
- 1/2 cup dry white wine
- 1 Tablespoon capers
- 1/2 cup demi-glace or chicken stock(reduce broth to get right consistence same as demi glace) If using chicken stock add a bit more flour
- 2 Tablespoons unsalted butter
- 1 Tablespoon chopped Italian parsley
- Flour for dusting or use gluten free flour or corn starch slurry
- 1/4 cup grape seed oil
- Salt and pepper
Preparation
Step 1
Using a meat tenderizer or mallet, gently pound the veal
medallions until " thick. In a large saute pan, heat
grapeseed oil over high heat. Lightly dust the veal
medallions in flour. Place veal in saute pan and saute until
golden brown. Turn veal and lay a slice of lemon on each
medallion. Season with salt and pepper.
Add the garlic and then deglaze the pan with lemon juice
and white wine. remove veal and Add the capers and demi-glace and simmer
for one to two minutes. Slowly stir in butter to create a
sauce to reduce. Add veal back in and Add the Italian parsley and serve immediately.
Serves 4 - 6.