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Medallions of veal with lemon sauce


  • Slice the veal into thick slices and lightly batten out.
  • Heat a little oil and a knob of butter in a large heavy-bottomed pan and seal the veal over a moderate heat in batches. Remove and season.
  • Pour off most of the oil and butter from the pan, add the wine and heavily reduce. Then add the stock, lemon segments, zest and parsley. Mix well and return the veal to the pan with any juices in one layer.
  • Turn the heat down and gently simmer the veal, turning every now and again.
  • At the same time, blanch the beans in lightly salted, boiling water until crisp-tender. Drain well.
  • Remove the veal, turn up the heat and reduce the sauce, adding 6 small knobs of butter as you do so, continually stirring.
  • To serve, arrange the beans on individual plates, top with the veal and spoon plenty of the sauce over.


  • 6-12 veal medallions (or escalopes), trimmed of all fat & sinew 
  • olive oil butter
  • sea salt & freshly ground pepper
  • ½ cup dry white wine 
  • ½ cup chicken stock
  • 2 lemons, grated rind & then cut into segments
  • 1 tbsp chopped fresh parsley
  • 20 green beans, julienned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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