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Veal Medallions with Caramelized Onion and Fennel


INGREDIENTSveal-medallion
  • 1 lb veal medallions or cutlets   #28401
  • 1/2 tsp each salt and pepper  
  • 1 tbsp olive oil, divided    #13736
  • 4 cups sliced onions  
  • 2 cups sliced fennel
  • 4 cloves garlic, minced
  • 1 tsp dried rubbed sage
  • 1 tsp thyme    #14125
  • 1 tsp hot mustard powder
  • 1/2 cup dry white wine   #10445
  • 1 cup veal or chicken stock    #02863
  • 2 tsp corn starch   #09103

DIRECTIONS
  • Season cutlets with salt and pepper.
  • In a skillet over medium high heat, heat 2 tsp (10 mL) of the oil and brown cutlets on both sides, about 2 minutes per side, until a hint of pink remains. Transfer to plate.
  • Add remaining oil to skillet.
  • Add onions, fennel, garlic, sage, thyme and mustard powder and stir to combine.
  • When onions are golden and begin to soften, reduce heat and continue to cook until very tender and creamy, about 15 minutes.
  • Increase heat to medium high and stir in wine.
  • Reduce until almost evaporated and pour in stock.
  • Stir; return veal and juices remaining on plate to skillet and cook until sauce is reduced by approximately half, about 5 to 8 minutes.
  • Serve immediately. Serves 4

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