Veal Medallions Recipe

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are tender and easily pierced with a fork, about 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash until mostly smooth.

Add 2 tbsp butter and warmed 1/2 cup milk. Mash or whip to desired texture. Season with remaining 1/4 tsp salt and 1/4 tsp pepper. Keep warm, covered, until serving. Stir in chopped chives or parsley if using.

Pat veal medallions dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp pepper.

Place 1/2 cup flour in a shallow bowl or plate and lightly dredge each medallion, shaking off excess.

In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. When butter foams and begins to brown lightly, add veal medallions in a single layer without crowding (work in batches if needed). Cook 1.5–2 minutes per side until golden brown and just cooked through (internal temp ~145°F/63°C). Total cook time will depend on thickness.

Remove cooked medallions to a plate and tent loosely with foil to keep warm while you make the sauce.

While medallions rest, wipe the skillet if it has excess brown bits (leave fond). Add 1 tbsp olive oil and 1 tbsp butter over medium heat.

Add minced shallot and garlic and sauté until softened and fragrant, about 1 minute, taking care not to brown the garlic.

Add quartered artichoke hearts and cook, stirring occasionally, until heated through and starting to brown at the edges, about 3–4 minutes.

Stir in 2 tbsp capers and 2 tbsp chopped parsley, cook 30 seconds, then transfer the artichokes and capers to a small bowl and keep warm.

Using the same skillet over medium-high heat, add the 3 fl oz Chardonnay to deglaze, scraping up any browned bits (fond) from the bottom. Allow wine to reduce by about half, 2–3 minutes.

Add 3 fl oz chicken or veal stock and continue to simmer until reduced slightly, about 2 minutes.

Stir in 2 tbsp lemon juice and 1 tsp lemon zest. If using, add 1 tbsp heavy cream and simmer 30 seconds to combine.

Turn heat to low. Whisk in 2 tbsp cold butter pieces a few at a time to emulsify and thicken the sauce; season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust lemon or salt if needed.

Return medallions to the skillet along with any accumulated juices for 30–60 seconds to rewarm and coat in sauce. Add the artichokes and capers back to the pan to heat through and spoon some sauce over them to combine.

Arrange mashed potatoes on plates, place veal medallions atop or beside the potatoes, spoon artichoke-caper mixture and Chardonnay lemon sauce over the medallions. Garnish with additional chopped parsley or lemon zest if desired and serve immediately.