Sauté of Veal Medallions

Directions

1. Pat the veal medallions dry with paper towels. Season both sides with salt and pepper.Heat the butter in a large saute pan over medium-high heat. saute the veal medallions until golden, about 2 minutes per side. Do not crowd the pan-saute in batches if necessary so that the medallions brown properly. Remove finished medallions to a platter and keep warm in a 180-F oven.Add the stock to the saute pan, and increase heat to high. Bring to a boil and stir for 2 minutes, until the sauce is slightly thickened. Spoon the finished sauce over the medallions and serve.