Veal Medallions with Tomato Balsamic Reduction
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- 1 28 oz can diced tomatoes
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 tsp sea salt
- fresh Basil 8 leaves
- 6 -8 veal medallions
- 1 can chicken broth - for braising
reduce tomatoes, olive oil, vinegar salt and basil for 1 1/2 to 2hrs...
sear veal on grill pan 2 min a side..
deglace pan with a can of chicken broth
add juice to sauce with veal...braise covered in 250 oven for 1 1/2 hrs
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