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Dinner
Poached Veal Medallions with Lemon-Thyme Jus
🔥🥩🔸🥑🥚🌿🥑
MeatPan2 servings20 minutes±240 kcal
Ingredients
- —2 veal medallions (approximately 140–160 g each)
- —400 ml light vegetable broth
- —1 strip of lemon zest
- —1 tablespoon lemon juice
- —2 sprigs of thyme
- —1 clove of garlic, crushed
- —1 teaspoon olive oil
- —Pepper and sea salt to taste
- —Optional: some finely chopped parsley
Instructions
- Bring the broth to a gentle simmer with the lemon zest, lemon juice, thyme, and garlic.
- Keep the broth just below boiling point.
- Poach the veal medallions for 8–10 minutes.
- Let them rest briefly and slice into pieces.
- Strain the broth and reduce it for 3–4 minutes to create a jus.
- Stir in the olive oil for a glossy finish.
- Serve warm.
Serving Tip
Serve the sliced veal medallions on a warm plate and spoon the lemon-thyme jus over them. Soft, elegant, and aromatic — a modern, light preparation that beautifully highlights the flavor of the veal.
Storage Tip
Serve immediately for the best tenderness; the jus can be stored for 1 day.
RECIPE_ID: 95a3d2fa...
LAST_UPDATE: 2/18/2026