Veal Medallions With Garbanzo Beans
|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|
|Veal medallions||16 Ounce (8 In Number, 2 Ounce Each)|
|Light cream||1⁄2 Cup (8 tbs)|
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.
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.
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.