This decadent veal dish with a rich, creamy-cheese sauce is the perfect meal for your Christmas celebrations. The tender veal medallions are complemented by a flavorful sauce made with a blend of cheeses, creating a comforting, gourmet experience. Paired with a fresh arugula salad, this dish is sure to become a holiday favorite in your recipe repertoire.
Ingredients for Veal:
- 2.2 lbs veal medallions
- Half a bunch of celery
- A bunch of parsley
- 4 sprigs of rosemary
- 10 thyme sprigs
- Salt and pepper to taste
For the Sauce:
- 1 ¼ cups fresh milk (or more, depending on the desired consistency)
- 2 tbsp white wine vinegar
- 2 tbsp butter
For the Salad:
- 5 oz arugula
- 1 tbsp mustard
- 1 tbsp vinegar
- 1 tbsp honey
- 5 tbsp olive oil
Instructions:
- Clean the meat of any fat and sinew. Finely chop the parsley, celery, rosemary, and thyme. Season the mixture with salt and pepper, then set aside.
- Heat olive oil in a large pan and sauté the veal medallions, turning them until browned evenly on both sides. Once browned, remove the veal from the pan and set aside.
- Add butter to the pan and let it melt. Pour in the sauce, allowing it to simmer gently over the veal.
- Cook the veal for 5–10 minutes, then add fresh milk, stirring and seasoning with salt and pepper to taste.
- For the salad, combine the arugula, mustard, vinegar, honey, and olive oil. Toss well.
- Slice the veal medallions and serve with the creamy cheese sauce. Drizzle the arugula salad over the veal and enjoy.
