Veal Medallions in a Potato Cloak

Veal Medallions Potato Cloak zrThis delicious recipe shows you how to cook veal medallions in an original way!


  • 4 garlic cloves
  • Salt
  • Pepper
  • 16.5 fl.oz (5 decilitres) cream
  • Nutmeg
  • 4 veal medallions
  • 42 ounces (1.2 kilos) potatoes
  • 2.8 ounces (80 grams) butter
  • 6.6 fl.oz (2 decilitres) white wine
  • 1 bundle of thyme

How to make Veal Medallions in a Potato Cloak:

  • Start this recipe by heating the cream along with half of the garlic cloves (smashed), salt, pepper and nutmeg.
  • When it starts boiling, remove it from heat and add the potatoes, chopped into thin circles.
  • Then, grease a baking tray with margarine and place the mix in it. Put it in the oven at 350 ºF (190ºC) for about 40 minutes.
  • Cook the veal medallions in half of the butter just until they start gaining a little colour. Add the rest of the garlic cloves and some thyme.
  • Cook the meat a little more. Add the wine and let it boil until half of it evaporates.
  • Then, season the meat with salt and pepper and wrap it in the remaining butter.

Put the mix you made earlier at the bottom of a tray and put pieces of meat with some sauce on top of it.

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