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Ингредиенты
- 2 or possibly 3 lg. onions, cut into sixteenths
- 1/2 teaspoon salt
- Freshly grnd pepper
- 2 c. chicken stock
- 1 tbsp. Sherry wine vinegar
- 1 c. whipping cream
- 1 1/2 lbs. boned and completely trimmed veal loin, cut into 8 (3 ounce.) medallions 3/8 to 1/2 inch thick
- 1/2 teaspoon salt
- Freshly grnd pepper
- All purpose flour
- 1/2 tbsp. unsalted butter
- 1 1/2 teaspoon oil
- 1/2 c. Port
- 1 1/2 tbsp. unsalted butter, cut into sm. pcs
Инструкции
- Place onions in medium saucepan and season with salt and pepper. Add in 1/2 c. stock with vinegar. Partially cover and cook over medium heat, stirring frequently, till liquid has completely evaporated, about 15 min.
- Meanwhile, cook cream in small saucepan over medium-high heat till reduced to 2-3 Tbsp.. Add in to onion and return to boil. Transfer to serving platter and keep hot.
- Season veal with salt and pepper and dust with flour, shaking off excess. Place heavy large skillet over high heat and add in 1/2 Tbsp. butter with oil. Add in veal and saute/fry till golden, about 3-4 min on each side. Set atop onion.
- Pour off grease from skillet and deglaze pan with Port. Add in remaining 1/2 c. chicken stock and boil till reduced to 3 Tbsp.. Gradually whisk in remaining 1 1/2 Tbsp. butter. Spoon over veal and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 165 | 64% |
| Total Fat 18.75g | 23% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.04g | |
| Cholesterol 56mg | 19% |
| Sodium 786mg | 33% |
| Potassium 269mg | 8% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.91g | 4% |
| Protein 2.85g | 5% |
