Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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; protein 23.4g; carbohydrates 12g; dietary fiber 1.4g; sugars 8.7g; fat 10g; saturated fat 2.2g; cholesterol 83.8mg; vitamin a iu 361.2IU; vitamin c 22.2mg; folate 23mcg; calcium 52.2mg; iron 1.4mg; magnesium 27.2mg; potassium 413.9mg; sodium 145.3mg; thiamin 0.1mg.

1/2 fruit, 3 lean meat, 1/2 fat