4
Walnut encrusted veal escalopes on porcini risotto
30 - 60 minutes
veal medallions steak
*
frying
668
Preparation
Take the veal medallions out of the fridge ahead of time to allow them to come up to room temperature. Knead the walnuts with 2 tbsp parsley, garlic, 75 g butter, breadcrumbs and Parmesan. Season with salt and pepper to taste. Shape into a roll and chill until ready to use.
Preheat the oven grill. Cover a baking sheet with baking paper. Place the clarified butter in a pan over a high heat, then briefly sear the veal medallions on both sides. Transfer to the baking sheet, cut the walnut roll into slices and distribute these over the medallions. Brown for approx. 7 minutes, until a nice gratin crust develops.
As soon as the medallions are in the oven, deglaze the pan with white wine (or veal stock) and cook on a high heat until the liquid has reduced by half. Then add the rest of the veal stock. Continue cooking until this is also reduced by half. Thicken with beurre manié and season with salt and pepper to taste.
Transfer the gratiné veal escalopes to plates, add some of the sauce and sprinkle the remaining parsley over the top. Serve with porcini risotto for example.
Ingredients:
- 8 (approx. 80 g each) from the tenderloin veal medallions steak
- 75 g walnuts coarsely chopped
- 4 tbsp parsley chopped
- 1 clove of garlic finely chopped
- 140 g butter
- 2 tbsp breadcrumbs
- 40 g Parmesan grated
- Salt and pepper
- 2 tbsp clarified butter
- 100 ml white wine (or an extra 100 ml of veal stock)
- 200 ml veal stock
- 1 tbsp beurre manié
Nutrition values
9
50
43
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