Return to Content

Veal Loin with Nasturtiums

Veal Loin with Nasturtiums
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4.

"The Four Columns Inn uses only organically raised, milk-fed veal. We find this particular recipe complements the meat in an extraordinary way. Nasturtiums can be readily grown in the home garden and are also colorful as well as piquant in a tossed green salad. We love them, especially with the veal." --The Four Columns Inn, Newfane, Vermont

Ingredients:

  • 4 tablespoons unsalted butter
  • Salt and pepper to taste
  • 8 veal loin scallops, cut 1-1/4 inches thick, then pounded to 1/4-inch thick
  • 4 tablespoons veal glaze
  • 1 tablespoon lemon juice
  • 2 tablespoons rinsed capers
  • 2 nasturtium leaves
  • 16 nasturtium flowers

Instructions:

Melt butter in pan. Salt and pepper veal. Sauté veal on both sides over medium heat until just medium rare. Remove meat from pan and set aside.

Add veal glaze, lemon juice, and capers to pan and boil for one minute; add salt and pepper to taste.

Arrange meat on 4 plates. Quickly add nasturtium leaves to hot sauce--just long enough to wilt. Arrange leaves around the veal. Pour the hot sauce over the meat and leaves. Set the flowers about each plate and serve.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350