Tonnato Sauce with Veal Medallions
A classic Italian dish featuring thinly sliced veal served with a creamy tonnato sauce. This recipe is perfect for a quick and easy dinner.
Ingredients
- ●4 (6 oz each) veal medallions
- ●1/4 cup capersdrained and rinsed
- ●2 tbsp olive oil
- ●2 cloves garlicminced
- ●1 tsp anchovy paste
- ●2 tbsp lemon juice
- ●1/2 cup mayonnaise
- ●1/4 cup grated veal tonnatosee note
- ●1/4 cup fresh parsleychopped
- ●to taste black pepper
Instructions
- 1
Season the veal medallions with salt and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat.
- 3
Sear the veal medallions for 2-3 minutes on each side, or until cooked through.
- 4
Transfer the veal to a plate and cover with foil to keep warm.
- 5
In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
- 6
Add the capers and cook for an additional minute.
- 7
Stir in the anchovy paste and cook for 1 minute.
- 8
Add the lemon juice and mayonnaise, and stir until smooth.
- 9
Stir in the grated veal tonnato and chopped parsley.
- 10
Serve the tonnato sauce over the veal medallions.
- 11
Garnish with additional parsley and lemon wedges, if desired.