Veal medallions in white wine sauce are a delicious, satisfying dinner with deep flavor and minimal effort. Marinated simply, pan-seared, and finished in a light wine sauce, these veal cutlets can be served with almost any side. Shall we?
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Background
Veal medallions are among the highest-quality meat in the Balkans. Veal in general is a favorite when you want something hearty and just a little bit special, but still easy enough to cook on a weeknight.
Our veal medallions reflect this approach to cooking - minimal ingredients and maximum flavor.
Veal medallions can be cooked two ways: quickly over high heat for tender, juicy bites, or seared first and then slowly cooked at low heat, where time works its magic and turns them soft enough to fall apart with a fork.
We give you both methods here.
Both methods start with a quick sear, then continue either quickly over high heat or slowly at a gentle simmer with just enough liquid to tenderize the meat. A splash of white wine elevates the sauce.
However, the real magic happens ahead of time, during marinating. A combination of mustard and bouillon-classic pantry staples-delivers the softest meat without overpowering it.
Veal medallions in a white wine sauce work well with most side like baked beans, breaded vegetables, or rice.
Why You'll Love This
🥩 Incredible Tenderness. Thanks to the simple marinade, and a long simmer time, the veal texture is exquisitely soft.
🍽️ Perfect Pairing. Anything - and we mean anything - can be paired with these medallions, from mashed potatoes, salads and sides, to simple soups. It even works on a sandwich.
🍲 Classic Balkan. Veal medallions are so popular in the region, you can order them in some form in almost any restaurant. They're simple, hearty, and complete.
🧄 Light, but Delicious Sauce. Garlic, wine and parsley mix perfectly with meat juices to create a thick, but not overpowering, sauce that is great over everything.
Ingredients
Veal Medallions. Tenderloin (rump), boneless loins, or the top round (leg).
Mustard. Any type.
Bouillon. Or stock powder, or Vegeta, or seasonings of choice.
Salt and Pepper.
Oil. Any type. Alternatively, mix with ghee, lard or butter.
White Wine. Use a non-sweet dry like Sauvignon Blanc or Chardonnay.
Broth. Vegetable or beef broth.
Garlic and Parsley.
(Optional) flour.
Instructions
Step 1. Marinate.
Step 2. Bring to room temp.
Step 3. Pan-sear. Rest.
Step 4. Method 1 (Not pictured). Deglaze pan. Return to pan. Add broth and seasonings. Cook 5 minutes. Rest 10 min. Serve.
Step 5. Method 2. (Not pictured.) Deglaze pan.
Step 6. Return to pan. Add broth and seasoning. Simmer on low 90 min. Add broth throughout. Serve.
Variations
- No wine. Skip the wine and increase the broth slightly.
- Creamy. Add a splash of cream right at the end.
- Herbs. Swap parsley with thyme, or add your own herb signature for stronger aroma.
What To Serve With Veal Medallions
Here are a few ideas what to serve with veal medallions:
Handling
Serve veal medallions while hot. The medallions are juiciest this way. Add bread, side and a salad.
Store covered on a stovetop for up to a couple of hours. Later, transfer to the fridge in an air-tight container for 1-2 days.
Reheat on low on the stovetop, add a splash of water or broth.
Don't freeze.
Expert Tips
Don't hurry the marinating!
In fact, marinate longer if you can. Overnight gives the best tenderness and fall-of-the-fork feel and flavor.
Bring meat to room temp!
Before cooking, take the meat out of the fridge and wait a little. This will give you even, succulent results.
Sear first, then lower heat!
Searing keeps all the juices inside. Later, the low heat adds to the softness. Together these two methods are unbeatable.
Method 1.
Dip the medallions in flour, and shake before pan-searing. This will create a nice sauce later.
Recipe FAQs
Nope! In fact, do it longer than you think you should! The texture will be tender and flavorful.
Yes, tenderloin (rump) works fantastically, but so do boneless loins, or the top round (leg).
If the veal is well marinated, well seared, and well rested it will never be dry.
Thoughts?
If you made our Veal Medallions in White Wine and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
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Prijatno, dobar tek & bon appetit!
Easy Veal Medallions in White Wine Sauce
Ingredients
- 1.5-2 pounds veal rump cut into about 8 thinner medallions; the thicker they are, the longer you should simmer
- 1 tablespoon mustard
- 1 bouillon cube crushed, or 1-2 tablespoons Vegeta or stock powder
- 3 ounces oil, divided
- 1.5-2 ounces white wine dry, non-sweet; substitute with 1 ounce vinegar diluted in 1 ounce of water, or less
- 2 garlic cloves or ½ teaspoon garlic powder
- 2 tablespoons parsley minced, or ½ teaspoon dry
- salt and pepper to taste
- (Method 1) 1-2 tablespoons (10-20 grams) flour
- 6-9 ounces (Method 2) beef broth more if needed
Instructions
- Marinate the Veal Medallions. Mix mustard, bouillon, and 1 oz (30 ml) oil, then coat the veal medallions. Cover and refrigerate for at least 2–3 hours, preferably overnight, (similarly to these mushroom veal medallions).
- Bring to Room Temp. When you're ready make it, take the veal out of the fridge and allow it to come to room temperature before frying. (If planning to go for method 1, you can lightly coat the medallions in flour before pan searing.)
- Sear the Veal Medallions. Heat the remaining oil in a deep pan on high. Transfer the medallions to the pan (you may have to do it in batches), and pan sear them (fry at high temp) for 1-2 minutes on each side. Set aside.
- Method 1 (Quicker Medallions). Deglaze the pan with white wine. Lower to medium. Return the medallions, along with the seasonings to the pan. Cover pan three-quarters of the way. Cook for an additional 5-7 minutes. (Add a splash of broth or warm water if you want a little bit more sauce.) After the medallions are made, set them aside to rest under foil for at least 10 minutes before consuming.
- Method 2 (Softer Medallions with a Sauce). Deglaze the pan with white wine. Bring the heat down to low and add a splash of broth. Return all the medallions and seasonings to the pan. Cover pan three-quarters of the way, and let the medallions gently simmer for 90-120 minutes. (If the medallions are thinner, simmer for 30–45 minutes instead—use your judgment based on their thickness and tenderness. The longer they cook, the softer they’ll become.)Important! Add splashes of broth (or warm water) gradually—every 7-10 minutes. Pour in enough to keep the medallions covered (and the liquid slightly bubbling), but not swimming in liquid.
- Serve veal medallions while hot, spooning the sauce over your side. Add bread, side and a salad.Store covered on a stovetop for up to a couple of hours. Later, transfer to the fridge in an air-tight container for 1-2 days. Quicker medallions are best consumed soon as they may dry out.Reheat on low on the stovetop, add a splash of water or broth.
Notes
- Nutrition Information
- Expert Tips
- Preparation Time
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