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Veal Medallions With Garbanzo Beans

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  Butter 1⁄4 Cup (4 tbs)
  Canned garbanzo beans 1 Cup (16 tbs), drained, rinsed
  Shallot 1 , chopped (Fresh)
  Garlic 1 Clove (5 gm), chopped
  Parsley 2 Tablespoon, chopped
  Oil 1 Tablespoon
  Veal medallions 16 Ounce (8 In Number, 2 Ounce Each)
  Cognac/Calvados 1 Ounce
  Light cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

In a skillet, melt half the butter.
Saute garbanzo beans a few minutes.
Add shallot, garlic and half the parsley.
Continue cooking 5 minutes, stirring occasionally.
Remove mixture from skillet.
Keep warm.
In the same skillet, add remaining butter and oil.
Cook veal medallions 5-7 minutes each side.
Season with salt and pepper.
Sprinkle with cognac.
Flambe 30 seconds.
Transfer medallions to individual plates.
Keep warm.
Mix cream into veal cooking fat.
Over low heat, simmer 3 minutes.
Top medallions with garbanzo bean mixture.
Coat with sauce.
Sprinkle with remaining chopped parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1933 Calories from Fat 1057

% Daily Value*

Total Fat 119 g183.8%

Saturated Fat 59.2 g295.9%

Trans Fat 0 g

Cholesterol 825.7 mg275.2%

Sodium 1687.3 mg70.3%

Total Carbohydrates 44 g14.8%

Dietary Fiber 9.8 g39.1%

Sugars 4.1 g

Protein 163 g326.4%

Vitamin A 108.9% Vitamin C 76.5%

Calcium 19.1% Iron 22.4%

*Based on a 2000 Calorie diet

Veal Medallions With Garbanzo Beans Recipe