Veal Medallions with Eggs, Stewed Beans, Tomatoes, and Peppers

The tender veal medallions, paired with hearty stewed beans and the tangy freshness of tomatoes and peppers, create a dish that’s both comforting and elegant.

Topped with a perfectly cooked fried egg and served alongside a fresh arugula salad, this dish is ideal for a special family dinner or a weekend feast.

The Star of the Dish: Veal Medallions

Veal medallions are known for their tender texture and delicate flavor. In this recipe, the medallions are seasoned simply with salt and pepper before being seared to a crispy perfection.

The addition of butter at the end of cooking enriches the flavor and adds a beautiful golden crust. Veal is a versatile meat that pairs well with a variety of sides, and in this dish, it shines as the centerpiece.

Building Flavor with Stewed Beans and Vegetables

The stewed beans in this recipe are cooked with garlic, green onions, and a hint of heat from hot chili peppers. Combined with the rich flavor of canned tomatoes, these beans create a savory and satisfying accompaniment to the veal medallions.

The key to perfect stewed beans is in the preparation—soaking the beans overnight ensures they cook evenly and absorb the flavors of the dish.

Fried Egg and Arugula Salad: The Perfect Complements

The addition of a fried egg adds a creamy richness to the dish, while the runny yolk serves as a natural sauce that ties all the elements together. The arugula salad, with its peppery bite, offers a fresh contrast to the hearty beans and veal.

Tossed with lemon juice, olive oil, and the green parts of the onion, the salad provides a light and refreshing balance to the dish.

Ingredients for Veal Medallions with Eggs:

• Green onion: 1 bunch
• Garlic: 4 cloves, minced
• Hot chili pepper: 1, seeds removed and finely chopped
• Olive oil: as needed
• Dry beans: 5.3 oz, soaked overnight
• Salt: to taste
• Ground black pepper: to taste
• Canned chopped tomatoes: 14 oz
• Veal medallions: 17.6 oz
• Butter: 1 tablespoon
• Eggs: 4
• Arugula: 3.5 oz
• Lemon juice: from ½ lemon
• Parmesan cheese: 1.8 oz, shaved

How to cook Veal Medallions with Eggs:

1. Finely chop the white parts of the green onion, garlic cloves, and hot chili pepper. Sauté them in a pot with olive oil until golden brown.
2. Add the soaked beans, season with salt and pepper, and stir-fry briefly. Pour in the canned chopped tomatoes, stir well, and let it simmer.
3. Tenderize the veal medallions, then cut them into smaller pieces. Season with salt and pepper.
4. In a hot pan with olive oil, sear the medallions until crispy. Add the butter at the end, remove the pan from heat, and cover the meat with aluminum foil to keep warm.
5. In a preheated pan with olive oil, fry the eggs sunny-side up until the whites are set and the yolks remain runny.
6. In a bowl, mix the green parts of the chopped green onion with arugula. Season with salt, pepper, olive oil, and lemon juice.
7. Plate the veal medallions alongside the stewed beans, a fried egg, and the arugula salad. Finish by sprinkling shaved Parmesan cheese over the top.

Conclusion: A Gourmet Delight

This dish of Veal Medallions with Eggs, Stewed Beans, Tomatoes, and Peppers is a true gourmet delight.

Looking for a hearty and satisfying meal? Try these Veal Medallions with Eggs, Stewed Beans, Tomatoes, and Peppers!

Tender veal medallions are paired with flavorful stewed beans, topped with a perfectly cooked sunny-side-up egg, and served alongside a fresh arugula salad. This dish is finished with a sprinkle of shaved Parmesan, making it a perfect choice for a special dinner or a comforting weekend meal.

Enjoy the rich flavors and the beautiful presentation!