Veal medallions with mandarin are a delicious main course, perfect for a special dinner or a family lunch. The veal medallions are coated in flour and then browned in a pan with butter until they become golden and crispy. White wine is added and allowed to evaporate, and then the cooking continues with the addition of hot broth. Just before the cooking is complete, minced garlic and sage, remaining butter, and mandarin juice are added for a touch of freshness and acidity. The ingredients are well mixed and cooked for a few minutes to allow the flavors to blend. The veal medallions with mandarin are served immediately, accompanied by the sauce obtained from the cooking. For an even more appealing presentation, the dish can be garnished with fresh sage leaves. This dish pairs perfectly with a young dry red wine.
Veal Knots with Mandarin
Ingredients
- 4 Nodini Di Vitello Veal Knots
- 60 G Butter Butter
- 1 Mandarin Mandarin (juice)
- 1 Glass White Wine White Wine
- 1 Clove Garlic Garlic
- 1 Sprig Sage Sage
- Broth Broth
- Flour Flour
- Salt Salt
- Pepper Pepper
Instructions
- 1. Coat the veal knots with flour and season with salt and pepper.
- 2. In a pan, melt 40 g of butter and brown the floured veal knots until golden.
- 3. Add the white wine and let it evaporate.
- 4. Continue cooking over medium heat, adding a little hot broth from time to time to prevent the meat from drying out too much.
- 5. Just before the cooking is finished, add the minced garlic and sage, the remaining butter, and the mandarin juice.
- 6. Mix the ingredients well and let them cook for a few minutes to allow the flavors to blend.
- 7. Serve the veal knots with mandarin immediately, accompanied by the sauce obtained from the cooking.
- 8. You can garnish the dish with some fresh sage leaves.
- 9. We recommend serving this dish with a young dry red wine.
