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Veal A La Madelon

Veal a La Madelon recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1.1
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
  • 1 Clove Garlic,
  • 1/4 c Flour
  • 1 ts Salt
  • 1/4 ts Pepper
  • 3 tb Vegetable oil
  • 2 lb Boneless veal,
  • 2 strips lemon peel (1-inch wide)
  • 1 c Boiling water
  • 1/2 ts Sage
  • Few grains cayenne pepper
  • 1 c Heavy cream
  • 2 tb Finely chopped parsley
Directions
  1. 1
    Peel and crush the garlic clove.
  2. 2
    Cut the boneless veal into bite-sized cubes.
  3. 3
    Combine flour, salt, and pepper in a paper or plastic bag and shake to mix.
  4. 4
    Add veal pieces to the bag and shake until evenly coated with seasoned flour.
  5. 5
    Heat vegetable oil in a heat-resistant, non-metallic 10-inch skillet over medium-high heat.
  6. 6
    Add crushed garlic to the hot oil and saut briefly until fragrant.
  7. 7
    Add coated veal pieces to the skillet and brown on all sides.
  8. 8
    Once veal is browned, add boiling water, lemon peel strips, sage, and cayenne pepper.
  9. 9
    Stir to combine ingredients.
  10. 10
    Cover and simmer (or microwave covered) for 15 minutes or until veal is tender.
  11. 11
    Remove and discard the lemon peel strips.
  12. 12
    Gradually stir the heavy cream into the veal mixture.
  13. 13
    Cover and heat for an additional 4 minutes, stirring occasionally, until sauce is heated through.
  14. 14
    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.

Keywords: veal, madelon, cream sauce, sage, lemon, french, dinner, comfort food, quick meal, easy recipe, one pan, garlic, parsley, protein, classic
Read it online: https://www.chefs-mate.com/recipe/veal-a-la-madelon/