Ingredients:
- 1 lb (450g) veal cutlets or veal medallions (sliced into strips)
- 2 tbsp butter or olive oil
- 1 large head of broccoli (cut into florets)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 cup heavy cream
- ½ cup chicken or beef broth
- ½ cup grated Parmesan cheese (optional)
- 1 tsp Dijon mustard (optional, for extra flavor)
- 1 tsp dried thyme or oregano
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Blanch the Broccoli:
- Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green and slightly tender.
- Drain and set aside.
2. Cook the Veal:
- In a large skillet, heat 1 tbsp of butter or olive oil over medium-high heat.
- Season the veal strips with salt and pepper. Add them to the skillet and cook for 3-4 minutes until browned on all sides. Remove the veal from the pan and set it aside.
3. Sauté the Onions and Garlic:
- In the same skillet, add the remaining butter or oil. Sauté the chopped onion for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
4. Make the Cream Sauce:
- Pour in the chicken or beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Dijon mustard (if using), thyme, and Parmesan cheese (if using).
- Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
5. Add Broccoli and Veal:
- Return the cooked veal and the blanched broccoli to the skillet.
- Stir everything together, ensuring the veal and broccoli are coated in the creamy sauce.
- Let it simmer for another 3-4 minutes, until the veal is cooked through and the sauce has thickened to your liking.
6. Serve:
- Garnish with fresh parsley and serve hot. This dish pairs well with rice, mashed potatoes, or pasta.
Enjoy your tender veal with broccoli in a luscious cream sauce!
