Veal Medallions with Angel Hair Pasta

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Veal Medallions with Angel Hair Pasta
This delightfully light and easy to make dish makes for a wonderfully intimate dinner setting for two. Served up with a fresh green salad and and a glass of wine, it's the perfect compliment to the candles set out.
Veal Medallions with Angel Hair Pasta
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Rating: 0
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Veal Medallions with Angel Hair Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine flour, 1.5 tsps. of the salt, and pepper. Whisk to combine.
  2. Heat oil in skillet till hot. Coat medallions in the flour mix and shake off extra flour.
  3. Add 1.5 Tbsp butter to hot oil and brown medallions until golden. Remove to a warm plate.
  4. Deglaze the pan with the wine and bring to a boil, picking up any loose bits in the pan. Reduce by half and add the chicken stock, garlic, lemon juice and cook till slightly thickened.
  5. Add remaining salt, butter, and parsley and combine. Return veal to skillet and cook till hot and the pan sauce thickens.
  6. Serve over prepared Angel Hair pasta and sprinkle some essence around the edge.
Recipe Notes

The veal for this dish was vacuum packed and thinly sliced. Cooked in a 10" cast iron skillet.

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