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Add a photoServings: 2
Ingredients
- Â Â Nantua Sauce **
- Â Â Wine Butter Sauce **
- Â Â Veal Stuffing **
- 4 x Veal, medallions, (each about 1/4-inch thick)
- Â Â Flour, coarse grnd, all purpose
- Â Â Salt (to taste)
- Â Â Pepper (to taste)
- 1 Tbsp. Oil, olive
- 1 Tbsp. Butter
- 1 Tbsp. Oil, olive
- 15 x Spinach, leaves, fresh
- 4 sm Zucchini, peeled
- 4 x Asparagus, tips
Directions
- ** These ingredients should be prepared in advance following the appropriate recipes.
- Veal:Salt and pepper the veal, then dredge it in flour. Quickly saute/fry the veal slices in oil (turning once).
- Drain and pat any excess oil off with a cloth. Place a spoonful of the prepared stuffing between each two pcs of veal.
- Garnish:Parboil the spinach, and heat the butter in a saute/fry pan. Add in the spinach to the saute/fry pan and cook very briefly. Reserve.
- In another saute/fry pan, heat the oil. Saute/fry zucchini about 1 to 2 min. Reserve.
- Blanch asparagus tips and reserve.
- To Assemble:Put the stuffed veal on a bed of sauteed spinach. Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).
- Spoon the Nantua Sauce onto the bottom of each plate.
- Add in lemon juice and chives to the wine butter and sauce and spoon over veal. Garnish with two asparagus tips per plate and 2 small zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 2 servings | |
| Calories 246 | |
| Calories from Fat 179 | 73% |
| Total Fat 20.38g | 25% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.35g | |
| Cholesterol 15mg | 5% |
| Sodium 185mg | 8% |
| Potassium 1479mg | 42% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.85g | 3% |
| Protein 7.53g | 12% |
