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Parmesan Crusted Veal Medallions



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3 lb. 12 oz. Veal Leg, Butt Tenderloins, Skinned (IMPS/NAMP 346A)
3.0 cups of Wine Sauce Magnifying_glass
coarse salt and pepper, as needed
8.0 cups of Roasted Vegetables Magnifying_glass
2 cups (5 oz.) coarsely shredded Parmesan cheese
1-1/2 cups unseasoned dry bread crumbs
3/4 cup all-purpose flour
5 - 6 ea. eggs, lightly beaten
6 tbsp. olive oil
grated Parmesan cheese, for garnish
chopped fresh parsley, for garnish


  1. 1
    Cut veal into 24 slices, approx. 1-inch thick; flatten to 3/4-inch thickness. Sprinkle with salt and pepper. Combine cheese and bread crumbs. Dredge veal lightly in flour; dip in egg, then in bread crumb mixture to coat. Refrigerate.
  2. 2
    Sauté 2 veal medallions in 1/2 tablespoon oil over medium heat 1 minute per side. Cook in 350°F conventional oven 6 to 7 minutes or until medium. Plate 2/3 cup Roasted Vegetables in center. Place veal on top. Pour 2 ounces Wine Sauce over all. Garnish with cheese and parsley.


Recipe can be made with Veal Leg, Butt Tenderloins, Defatted (IMPS/NAMP 346) or with Veal Loin, Short Tenderloins (IMPS/NAMP 347).

Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. Pix. No. 1059

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