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Medallions With Lemon, Capers And Rosemary

Medallions With Lemon, Capers And Rosemary comes together with Extra Virgin Olive Oil, Flour Salt And Pepper, Garlic, Fresh Rosemary, and Dry White Wine Or Sherry. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 lb
• 1 tsp
• 1/4 cup
• 2 clove
• 1/2 tsp
• 1/4 cup
• 1 cup
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a large skillet, over medium-high heat, warm the oil.

2. 2

   Dust the medallions with seasoned flour and saute, turning once, until golden brown (about 2 minutes per side, maximum).

3. 3

   Transfer to a platter and keep warm.

4. 4

   Reduce the heat to low.

5. 5

   Add garlic and rosemary to the pan and saute, stiring to up to 1 minute to release the flavors.

6. 6

   Raise the heat to high and add the wine to deglaze the pan.

7. 7

   Add stock.

8. 8

   Reduce for about 5 minutes.

9. 9

   Stir in the capers, lemon juice.

10. 10

    Adjust seasoning with salt and pepper to taste.

11. 11

    Pour the sauce over the meat.

12. 12

    Garnish with lemon wedges and Italian parsley.

13. 13

    With Pork: HOT COOKED RICE; CARROT STICKS and BRUSSELS SPROUTS: Cut 1 carrot per serving lengthwise in two.

14. 14

    Julienne the entire length.

15. 15

    Cut spouts in half (3 to 4 per serving).

16. 16

    Salt and pepper to taste; add a little rosemary or thyme.

17. 17

    Steam and serve with a little chopped walnut or toasted wheat germ.

18. 18

    Williams-Sonoma Kitchen Library: Pork and Lamb by Joanne Weir

19. 19

    NOTES: Fast meal with "Medallions" of pork, lamb, turkey, chicken