Veal a la Madelon
Submitted by okibiker
Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.
YIELD
4 servingsPREP
35 minCOOK
25 minREADY
60 minThis is French-inspired comfort food that doesn’t ask much of you but delivers like a bistro supper.
Bite-sized veal pieces get dredged in seasoned flour and seared golden with garlic, then braised with strips of lemon peel, earthy sage, and just enough cayenne to warm the back of your throat.
The finish is all luxury: a full cup of heavy cream stirred in at the end, turning the braising liquid into a rich, velvety sauce.
Serve it over buttered egg noodles or creamy mashed potatoes and let that sauce do the talking.
Chef Tips
- Pat the veal dry before dredging. Wet meat won’t brown properly and you’ll end up steaming instead of searing.
- Don’t skip the lemon peel strips, but do remove them before adding the cream. They add a subtle brightness that lifts the whole dish.
- Stir the cream in gradually and keep the heat gentle. Boiling will cause the sauce to break.
Ingredients
Directions
In a heat-resistant, non-metallic 10-inch skillet, heat 3 tablespoons oil on top of a conventional surace unit.
While oil is heating, combine flour, salt and pepper in a paper or plastic bag.
Coat veal pieces with seasoned flour.
Add crushed garlic to hot oil.
Brown coated veal pieces in hot oil.
When veal pieces are browned, add boiling water, lemon peel, sage and cayenne pepper.
Stir to combine.
Heat, covered, in Microwave Oven 15 minutes or until veal is tender.
Remove lemon peel and stir cream into veal mixture gradually.
Heat, covered, in Microwave Oven, an additional 4 minutes.
Stir occasionally.
Garnish with chopped parsley before serving.
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