Veal Medallions (mama's Favorite) Recipe
veal medallions sauteed with wild mushrooms and peas, served with penne pasta in a creamy gorgonzola cheese sauce
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Ingredients
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For the Veal Medallions
For the Mushroom and Pea Mixture
For the Gorgonzola Sauce
Method
Preparing the Pasta
- 1
Cook the Penne Pasta
In a large pot, bring water to a boil. Add a pinch of salt and the penne pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Cooking the Veal
- 2
Sear the Veal Medallions
Season the veal medallions with salt and black pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the veal medallions and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the medallions from the skillet and set aside.
Making the Mushroom and Pea Mixture
- 3
Sauté the Vegetables
In the same skillet used for the veal, add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced wild mushrooms and cook until they are tender and browned, about 5-7 minutes. Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Preparing the Gorgonzola Sauce
- 4
Make the Creamy Sauce
Reduce the heat to medium-low. Pour the heavy cream into the skillet with the mushrooms and peas. Stir gently and bring to a simmer. Add the crumbled Gorgonzola cheese, stirring until melted and smooth. Season with additional salt and pepper to taste.
Combining and Serving
- 5
Combine Everything
Add the cooked penne pasta to the skillet with the sauce, mushrooms, and peas. Toss gently to coat the pasta evenly. Place the veal medallions on top of the pasta and spoon some of the sauce over them.
- 6
Garnish and Serve
Sprinkle the chopped fresh parsley over the dish before serving. Enjoy Mama's favorite veal medallions with creamy Gorgonzola sauce!
