A bright, tasty citrus sauce matches perfectly with veal, especially in this easy sauté. If you like, spike the dish with a few dashes of bottled red pepper sauce. In any case, serve it with wilted chard or steamed asparagus. Source: EatingWell Magazine, November 1997

Alexandre M. Bird


Ingredient Checklist


Instructions Checklist
  • Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.

  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

  • Add the remaining 1 1/2 teaspoons oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. Divide the veal among 4 plates and top with the sauce. Serve immediately.


Ask your butcher for the boneless veal; for a less expensive alternative, use pork tenderloin.

Nutrition Facts

235 calories; 10 g total fat; 2.2 g saturated fat; 84 mg cholesterol; 145 mg sodium. 414 mg potassium; 12 g carbohydrates; 1.4 g fiber; 9 g sugar; 23.4 g protein; 361 IU vitamin a iu; 22 mg vitamin c; 23 mcg folate; 52 mg calcium; 1 mg iron; 27 mg magnesium;

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Rating: 5 stars
delicious! This is a wonderful recipe that I have been making for years and years. It is easy and delicious and will make you look like a gourmet chef at any dinner party you might host. Only departure for the recipe is that I cook the chops longer I like them well done. Other than that I follow it faithfully and it has never failed me. Pros: easy delicious and awesome presentation Read More