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Categories:
veal medallions salt black pepper flour vegetable oil olive butter zucchini vegetable oil olive spinach
Viewed: 35 - Published at: a year agoIngredients
- 4 each veal medallions
- 1 x salt (to taste)
- 1 x black pepper (to taste)
- 1 x flour, all-purpose coarse
- 1 tablespoon vegetable oil olive
- 1 tablespoon butter
- 4 small zucchini peeled
- 1 tablespoon vegetable oil olive
- 4 each asparagus tips
- 15 each spinach leaves, fresh
Method
- Veal: Salt and pepper the veal, then dredge it in flour.
- Quickly saute the veal slices in oil (turning once).
- Drain and pat any excess oil off with a cloth.
- Place a spoonful of the prepared stuffing between each two pieces of veal.
- Garnish: Parboil the spinach, and heat the butter in a saute pan.
- Add the spinach to the saute pan and cook very briefly.
- Reserve.
- In another saute pan, heat the oil.
- Saute zucchini about 1 to 2 minutes.
- Reserve.
- Blanch asparagus tips and reserve.
- To Assemble: Put the stuffed veal on a bed of sauteed spinach.
- Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).
- Spoon the Nantua Sauce onto the bottom of each plate.
- Add lemon juice and chives to the wine butter and sauce and spoon over veal.
- Garnish with two asparagus tips per plate and 2 small zucchini.
