Return to Content

Veal Loin with Nasturtiums

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

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.