Veal Medallions in Creamy Chive Sauce
Ready In: 17 mins
Serves: 4
Ingredients
- 1 lb veal medallions, trimmed
- pepper, freshly ground
- paprika
- 4 large mushrooms, quartered
- 1⁄2 cup fresh chives, chopped
- 16 large spinach leaves
- 4 tablespoons plain low-fat yogurt
- 4 tablespoons cottage cheese
- 4 tablespoons light ricotta cheese
- 1 teaspoon reduced sodium soy sauce
- lemon juice (splash)
- dry sherry, splash
- 4 purple kale leaves, for garnish
Directions
- Heat iron skillet until very hot.
- Season veal with pepper and paprika and cook with mushrooms until medium rare.
- Blend remaining ingredients (recipe doesn't indicate method like a blender but I think that would work since there are spinach leaves that need to be "blended"). I am assuming this is the chive sauce so it is only a blend and not to be cooked.
- Garnish with kale and serve with chive sauce.
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