I made dinner for our anniversary and made medallions of veal in sherry. I adapted this recipe from Crème de Colorado Cookbook, which is a Junior League book, by changing the cognac to sherry and omitting the Hunter sauce. I find some of the best recipes in Junior League cookbooks.
I know many people have a problem with veal. This recipe would work very well with pork loin or chicken. It is fast and easy to make, but is very elegant. You could add some fresh thyme, which is my favorite fresh herb.
Medallions of Veal in Sherry
1½ lbs veal medallions
4-6 Tbs butter
15 oz can artichoke hearts, quartered
1 Tbs shallots, finely chopped
1 lb mushrooms, thinly sliced
Salt and pepper
¼ cup dry sherry
6 Tbs heavy cream
Pound the veal medallions between wax paper until thin. Dredge the meat in flour. In a large skillet, sauté the meat in butter for about 1 minute per side. Remove from the pan and keep warm. Add the artichoke hearts, shallots, mushrooms, salt and pepper. Sauté for a few minutes. Add the sherry and cook a few more minutes, then add the cream and combine. Put the meat back in the pan to heat thoroughly.