This classic French-inspired dish features tender cubes of boneless veal gently browned and then simmered in a luxurious sauce of heavy cream, sage, and lemon peel. The subtle heat of cayenne pepper cuts through the richness, while the freshness of parsley adds a bright finish. It is an elegant yet approachable main course that pairs beautifully with mashed potatoes, egg noodles, or crusty bread to soak up the savory sauce. Perfect for a special weeknight dinner or a cozy weekend meal, this recipe delivers restaurant-quality flavor with simple, accessible ingredients.
Veal A La Madelon
Description
This classic French-inspired dish features tender cubes of boneless veal gently browned and then simmered in a luxurious sauce of heavy cream, sage, and lemon peel. The subtle heat of cayenne pepper cuts through the richness, while the freshness of parsley adds a bright finish. It is an elegant yet approachable main course that pairs beautifully with mashed potatoes, egg noodles, or crusty bread to soak up the savory sauce. Perfect for a special weeknight dinner or a cozy weekend meal, this recipe delivers restaurant-quality flavor with simple, accessible ingredients.Ingredients
Directions
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Peel and crush the garlic clove.
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Cut the boneless veal into bite-sized cubes.
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Combine flour, salt, and pepper in a paper or plastic bag and shake to mix.
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Add veal pieces to the bag and shake until evenly coated with seasoned flour.
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Heat vegetable oil in a heat-resistant, non-metallic 10-inch skillet over medium-high heat.
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Add crushed garlic to the hot oil and saut briefly until fragrant.
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Add coated veal pieces to the skillet and brown on all sides.
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Once veal is browned, add boiling water, lemon peel strips, sage, and cayenne pepper.
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Stir to combine ingredients.
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Cover and simmer (or microwave covered) for 15 minutes or until veal is tender.
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Remove and discard the lemon peel strips.
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Gradually stir the heavy cream into the veal mixture.
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Cover and heat for an additional 4 minutes, stirring occasionally, until sauce is heated through.
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Garnish with chopped parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream from separating.
**Substitutions:** You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich. Fresh sage can be replaced with 1/4 teaspoon dried sage if fresh is unavailable.
**Cooking Tip:** If using a stovetop instead of a microwave, reduce heat to low after adding the water and cover tightly to steam the veal until tender. Ensure the skillet is non-metallic if using a microwave as directed in the original method.
**Variations:** Add sliced mushrooms or diced carrots during the simmering stage for extra vegetables.
