Braised Veal Medallions
Braised Veal Medallions
Pan-braised veal medallions glazed with wine, broth and balsamic vinegar, topped with prosciutto and shaved parmigiano.
Prep: 10 minutes · Cook: 20 minutes
What Is Braised Veal Medallions?
A restaurant-style veal dish where thick medallions are seared, braised down with wine and broth, glazed with balsamic vinegar and finished with prosciutto and shaved parmigiano.
Why Make Braised Veal Medallions?
- Restaurant plating with one-pan technique
- Balsamic glaze forms right in the pan
- Prosciutto and parmigiano melt over the warm veal
- On the table in half an hour
- Elegant enough for company
Unico Products Used in This Recipe
Ingredients
- 750 g veal fillet (4 thick-cut pieces)
- 30 mL olive oil (1 oz)
- 1/2 cup white wine
- 1 cup broth (chicken or beef)
- 60 mL balsamic vinegar (2 oz)
- 8 slices prosciutto
- 8 slices parmigiano reggiano
- roasted potatoes (to serve)
- asparagus (sautéed, to serve)
- salt and pepper (to taste)
- roasted pepper strips (to garnish)
Instructions
- Sauté the thick-cut veal medallions in the olive oil.
- Pour the white wine and broth over the medallions and let the liquid reduce until nearly evaporated.
- Add the balsamic vinegar and let it glaze the meat; season to taste.
- Place the medallions on plates and top each with prosciutto and a slice of parmigiano; pour the pan sauce over.
- Garnish with roasted pepper strips and serve with roasted potatoes and sautéed asparagus.
Cooking Tips
- Let the wine and broth reduce fully before the balsamic goes in
- Don't overcook veal — it should stay blush-pink inside
- Add the balsamic at the end so it glazes, not stews
- Drape the prosciutto on while the meat is hot
- Spoon every drop of the pan sauce over the top
Frequently Asked Questions About Braised Veal Medallions
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1. What cut is best for medallions?
Thick slices of veal fillet or tenderloin — tender cuts that cook quickly.
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2. Can I use pork instead of veal?
Yes — pork tenderloin medallions take the same treatment well.
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3. Why reduce the wine and broth first?
Concentrating the liquid builds the sauce base so the balsamic finishes it instead of thinning it.
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4. Do I cook the prosciutto?
No — it's draped raw over the hot veal, where it softens and seasons the meat.
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5. What sides suit this dish?
Roasted potatoes and sautéed asparagus.
Braised Veal Medallions Made Simple
Braised Veal Medallions deliver white-tablecloth flair from a single skillet. Unico balsamic vinegar is the glaze that ties the plate together.