Source: Smspsy, AdobeStockWe've gathered the best veal medallion recipes that are quick and easy to prepare. The meat turns out juicy and incredibly delicious – simply mouth-watering! Bookmark these for later!
1. Veal Medallions in Soy Sauce
Source: AdobeStockThese perfectly combine vibrant flavor and readily available ingredients.
You will need: 2 veal medallions, 40 ml olive oil, 20 ml soy sauce, 1 lemon, salt, ground black pepper.
Preparation: Mix olive oil, soy sauce, a few drops of lemon juice, salt, and ground black pepper. Marinate the medallions in this mixture for 15-20 minutes, or for several hours if covered with cling film and refrigerated.
After marinating, sear the medallions for about 3 minutes per side over high heat, then transfer them to a baking dish, cover with foil, and bake for another 5 minutes at 180 degrees Celsius.
2. Veal Medallions with White Wine
Source: AdobeStockA complete restaurant-quality dish that's easier to prepare than it seems.
You will need: 2 veal medallions, 1 sprig of rosemary, 1 sprig of thyme, 3-4 cloves of garlic, 3 tbsp olive oil, 3 tbsp dry white wine, 3 tbsp broth, 1 tsp lemon juice, 1 tbsp butter, salt, ground black pepper.
Preparation: Mix olive oil, minced garlic, rosemary, and thyme, and let the marinade sit for half an hour. Season the medallions with salt and pepper, then marinate them for 15-20 minutes.
Sear the medallions in a tablespoon of oil for about 5 minutes per side, then set aside and cover with foil. Pour the wine, broth, and lemon juice into the same pan, add butter, and bring the sauce to a boil, stirring. Reduce slightly and pour over the medallions before serving.
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3. Veal Medallions with Lemon, Oregano, and Thyme
Source: AdobeStockThe aromatic marinade perfectly infuses the meat!
You will need: 4 veal medallions, 1 lemon, 1 bunch of oregano, 5-7 sprigs of thyme, 2 tbsp olive oil, butter, salt, ground black pepper.
Preparation: Mix olive oil, 3 tbsp lemon juice, zest, thyme leaves, chopped oregano, salt, and ground pepper. Marinate the medallions for 30 minutes, then pan-fry them in butter until golden brown.
4. Bacon-Wrapped Veal Medallions
Source: AdobeStockServe the finished medallions with potatoes, mushrooms, or any other side dish.
You will need: 3 veal medallions, 3 slices of bacon, salt, ground black pepper.
Preparation: Season the medallions with salt and ground black pepper, then wrap each one with bacon slices around the sides. Secure the bacon slices with wooden skewers or toothpicks. Grill or pan-fry the medallions, then finish cooking for approximately 10-15 minutes in the oven at 180 degrees Celsius.
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5. Veal Medallions with Mushrooms
Source: AdobeStockIf desired, use wild mushrooms or other varieties.
You will need: 500 g veal medallions, 150 g mushrooms, 1 sprig of thyme, 3 tbsp dry red wine, 0.5 tbsp vegetable oil, 0.5 tbsp butter, salt, ground black pepper.
Preparation: Sear the medallions for 2 minutes per side in a mixture of oils, set aside, and season with salt and pepper. Sauté the coarsely chopped mushrooms in the same pan until golden, then pour in and reduce the red wine. Return the veal medallions to the sauce, add the sprig of thyme, and cook for another 1-2 minutes.
6. Veal Medallions with Wine Sauce
Source: AdobeStockA spicy sweet red wine-based sauce perfectly complements the meat.
You will need: 3 veal medallions, 1 sprig of mint, 1 tbsp dried rosemary, 50 g sugar, 1 red onion, 100 ml red wine, 1 cinnamon stick, 3-4 tbsp Worcestershire sauce, olive oil, salt, ground black pepper.
Preparation: Marinate the medallions in Worcestershire sauce with rosemary for half an hour, then sear them until golden brown in a pan or on a grill. Separately, heat the wine, reduce it slightly, and add the sliced onion. Continue to reduce, gradually adding sugar until the sauce reaches the desired taste and consistency. At the very end of cooking, add mint and cinnamon. Arrange the medallions on plates and drizzle with the wine sauce.
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7. Grilled Veal Medallions
Source: AdobeStockPerhaps the most minimalist recipe. Best served with grilled vegetables!
You will need: 2 veal medallions, 50 ml olive oil, 10 g rosemary, 5 g salt.
Preparation: Marinate the veal medallions in olive oil with salt and chopped or dried rosemary for 20-30 minutes. Then grill them to your desired doneness.
8. Veal Medallions in Cognac
Source: AdobeStockEqually delicious with a vegetable side dish or mushrooms in cream.
You will need: 4 veal medallions, 30-40 ml cognac, vegetable oil, salt, ground black pepper.
Preparation: Sear the veal in oil until golden brown, season with salt and pepper, and pour cognac over it. Reduce the heat and cook the medallions for another 1 minute, then wrap them in foil and let them rest for a bit.
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9. Veal Medallions in Tomato Sauce
Source: AdobeStockIf possible, drizzle the cooked medallions with cognac and flambé.
You will need: 500 g veal medallions, 1/2 cup tomato sauce, vegetable oil, salt, ground black pepper.
Preparation: Season the medallions with salt and pepper and coat them with your favorite tomato sauce. Then tightly wrap them with strips of foil around the sides and pan-fry them in oil until golden brown on both sides. Serve with fresh vegetables and herbs.
10. Veal Medallions with Orange
Source: AdobeStockThis dish is definitely worthy of the best holiday table!
You will need: 4 veal medallions, 3 oranges, 2 tbsp butter, 1 tbsp flour, 1 tbsp vegetable oil, 1 sprig of rosemary, 3 cloves of garlic, 2 star anise pods, salt, ground black pepper.
Preparation: Heat vegetable oil in a pan, add rosemary, crushed garlic, and half of the butter. Season the medallions with salt and pepper, and drizzle with orange juice, then sear them for 1-2 minutes on all sides in this oil.
Next, transfer the medallions to an oven-safe dish, place an orange slice on top of each, and bake for 7-10 minutes at 180 degrees Celsius. Afterward, let the dish rest under foil for a bit.
Separately, melt the remaining butter in a pan and add flour with star anise. Sauté lightly and gradually pour in the juice of 2 oranges, stirring constantly. Reduce this sauce to the desired thickness and pour over the medallions before serving.