Courtesy of Cindy’s table. As I was planning my blog post for Veal Made Easy, the perfect recipe came to me! Veal medallions over a pea salad with a lemon sauce. I love easy dishes that are full of flavor and perfect for everyday to gourmet.
Many of my favorite ingredients are included in this healthy veal dish. This recipe and opinions from this post are solely mine.
I am a proud Italian and grew up in my Nana’s kitchen. We loved cooking our weeknight meals but more importantly our Family Sunday dinners.. She and I would talk about what we should make 3 days before. I cherish all of the memories with her and still love to share them with my readers on www.CindysTable.com. One of our family favorites is veal and that made writing this post extremely exciting to me.
My husband and I love cooking veal dishes and some of the ones you can find on my blog are herb crusted veal chops, veal scaloppini with sage leaves, braised veal shanks with fresh herbs, Veal chop Milanese, veal stuffed meatballs to name just a few.
Many of my friends tell me they don’t care for veal so I always ask if I could prepare a veal dish for them. Each and every time I have they’ve been delighted!
There are many different cuts of veal and, depending on the recipe, it’s important to buy the appropriate cut. I always call the butcher to make sure the right cut is available.
I love sharing good cooking tips with my readers. Here are the different cuts of veal and how best to use them.
- Breasts: The veal breasts are great for slow cooking. I love to prepare the breast in my slow cooker with vegetables and lots of herbs.
- Chuck: The chuck cut is also great for slow cooking and especially for a stew.
- Leg: The leg is a perfect cut for roasting. This is considered a premium cut.
- Loan: Another great choice for braising or stews. Low and slow cooking!
- Rib Chop: This cut of veal reminds me of a tender steak. You can find these either bone-in or boneless.
- Rib roast: Great for roasting, perfect for a family gathering.
- Scaloppini: One of my favorite cuts to prepare cutlet style dishes. They can come thin or as a thicker cut where I would use a mallet to pound nice and thin. These also pan sear up very quickly.
- Shank: Osso Bucco is one of my favorite braised dishes. I start this dish on my stove top with vegetables, sauce, wine and bay leaves then place in the oven on a low heat for 6-8 hours.
When cooking with a rib roast or rib chops be sure to cook until the internal temperature is 140 degrees F.
To make the onions:
1.) Preheat oven to 200 degrees F and set a plate on the top shelf to keep warm. Lay out the pieces of veal on a clean work board or large platter. If some of them are thick then pound them out to the same size. About 1/8 th inch in thickness.
2.) Set out 2 high sided bowls or glass baking dishes. In the first one whisk the eggs together with 1 teaspoon of salt and 1/2 teaspoon pepper. Add the bread crumbs in another.
3.) Dip each piece of veal into the egg then coat the bread crumbs and gently shake off the excess and set on a plate until all of the veal is coated.
4.) Heat a large sauté pan over medium-high heat then add in 3 tablespoons of oil and the butter. Once hot add in each piece veal to sauté for 3-4 minutes per side then place on warming plate in the oven. Should you do this in batches just add a little more oil and butter then get hot before continuing.
5.) Once all of the veal is sautéed wipe the pan with a paper towel and over medium-high heat add in about 2 tablespoons of oil over medium-high heat. Add the shallots and let cook for about 3 minutes then add in garlic to cook for another minute. Add in the kale and cook for 6-7 minutes lowering the temperature to medium. Add in the peas, 1 lemon zest and 1 lemon juice. Cover and remove from heat then add in fresh parsley.
6.) In a small sauce pan over medium heat pour in chicken broth and cornstarch and whisk until cornstarch is dissolved. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper and bring to a boil. Add in lemon juice and whisk in. Reduce the heat to low pour in the cream. Let cook for 1-2 minutes to thicken.
7.) To serve divide the pea salad on 4 plates and top with 2 pieces of the medallions the pour some lemon sauce and sprinkle each one with a little lemon zest.