Veal Gorgonzola Recipe

Prepare veal

Pat the veal medallions dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Dredge

Place the flour in a shallow dish and lightly dredge each veal medallion, shaking off excess flour. Set the dredged medallions on a plate while you heat the pan.

Sear veal

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter stops foaming and solids begin to brown slightly (about 1 minute), add veal medallions in a single layer without crowding. Cook for 2–3 minutes per side until golden brown and just cooked through (internal temperature about 140–145°F / 60–63°C for medium). Work in batches if necessary. Remove seared medallions to a warm plate and tent loosely with foil while you make the sauce.

Sauté aromatics

Reduce heat to medium. In the same skillet (do not clean out browned bits), add the minced shallot and sauté for 1–2 minutes until softened and translucent. Add the minced garlic and sauté 20–30 seconds until fragrant, stirring to prevent burning.

Deglaze

Pour in 1 tablespoon dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, about 1–2 minutes.

Build sauce

Add 1 cup chicken stock and bring to a gentle simmer. Let simmer 3–4 minutes to concentrate flavor slightly. Stir in 1 cup heavy cream and bring back to a low simmer; simmer 3–5 minutes until the sauce begins to thicken and coats the back of a spoon.

Finish with cheese

Reduce heat to low. Whisk in 4 ounces crumbled Gorgonzola cheese, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice until the cheese melts and the sauce is smooth. Taste and season with salt as needed and up to 1 tsp freshly ground black pepper (already listed) to balance the creaminess. If sauce becomes too thick, thin with 1–2 tablespoons warm chicken stock or water.

Return veal to sauce

Return the cooked veal medallions and any accumulated juices to the skillet, spooning sauce over each piece. Warm for 1–2 minutes more to reheat the veal and allow flavors to meld (do not boil).

Transfer veal medallions to individual plates or a warm serving platter. Spoon additional Gorgonzola cream sauce over each portion.

Garnish with chopped fresh parsley and serve with lemon wedges on the side for a bright finish. Recommended accompaniments: buttery mashed potatoes, polenta, or sautéed green vegetables.