Veal Medallions with Spring Vegetables

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Veal Medallions with Spring Vegetables
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Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Calories:
290
calories
Calories

Healthy, because

Even smarter

Nutritional values

The veal in this dish provides plenty of high quality protein while the carrots and green beans provide vitamins and minerals such as vitamin A and biotin.

Pair this meal with brown rice to add fiber and texture.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories290 kcal(14 %)

Ingredients

for
4
Ingredients
8 ounces
1 bunch
9 ounces
freshly ground white Pepper
1 tablespoon
2 tablespoons
6 tablespoons
1 ounce
5 ounces
Lemon juice (to taste)
1 pinch
1 bunch

Preparation steps

1.

Rinse the green beans and cook in a pot of boiling salted water until tender, about 10-12 minutes. Rinse the carrots, peel and cook in a pot of boiling salted water, about 8-10 minutes. Rinse the snow peas and blanch for 2-3 minutes. Drain the vegetables and keep warm. Set some of the vegetable water aside.

2.

Season the veal medallions with salt and pepper to taste. Heat the oil and butter in a skillet. Add the veal and cook over medium heat, about 4 minutes. Remove and keep warm.

3.

Stir the cream and 8 tablespoons of the reserved vegetable water into the skillet. Crumble the blue cheese and stir into the cream mixture. Add the yogurt gently heat until warmed through. Season with salt, pepper, Deglaze pan drippings with cream and 8 tablespoons vegetable water. Blue cheese crumble and stir. Boil down the sauce slightly. Heat down and release the yogurt including beat. Not allow it to boil. Season with salt, pepper and lemon juice to taste. Stir in the sugar. 

4.

Rinse the chives, shake dry and slice. Stir the chives into the sauce. Serve the veal with the vegetables and sauce.