Veal Medallions

Store raw veal medallions in their original packaging or tightly wrapped in plastic wrap/foil in the coldest part of your refrigerator. For longer storage, freeze them.

Pat the medallions completely dry with paper towels before cooking for a better sear.

Don't overcrowd the pan; cook in batches if necessary to achieve a golden-brown crust.

Medallions cook quickly; aim for medium-rare to medium for the most tender results, usually 2-4 minutes per side depending on thickness.

Let the cooked medallions rest for a few minutes before serving to allow the juices to redistribute.

Mushroom sauce

Cream sauces

Lemon-caper sauce

Asparagus

Potatoes (roasted or mashed)

Risotto

Overcooking the veal, which can lead to a dry and tough texture.

Not letting the pan get hot enough before adding the medallions, resulting in steaming rather than searing.

Cutting into the veal immediately after cooking, which causes juices to run out.