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The main dish, Light and fresh

Veal medallions with light pea cream

Veal medallions with light pea cream is a spring dish for 6 people that takes 30 minutes of active work. The pea cream and crispy cured ham can be made in the morning, leaving only the veal to sear once guests arrive. It's easy, costs about €7.40 per person, and the trick is blending the cream while piping hot so it turns silky.

Tender veal medallions over a green pea cream, with crisp shards of cured ham on top.

Veal medallions with light pea cream
For
6 people
Work
30 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€7.40
Calories per person
410 kcalcalculated by Kiloach, your weight coach

Under its soft green color, this pea cream hides a texture that's completely smooth, almost mousse like, and it wraps the veal medallions without weighing the dish down. Crispy cured ham, dried in the oven, adds the crunch the dish would otherwise miss, and fresh mint keeps everything tasting bright rather than sweet. It's a plate that looks good the moment it lands on the table.

This is a dish for spring or summer, when fresh peas are in season, perfect for a slightly dressed up dinner with friends or a Sunday family meal. It pairs well with a light menu, a cold starter before and a fruit based dessert after, without ever feeling heavy.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 27 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 9 min

In the morning, make the pea cream and dry the cured ham in the oven, then let both cool and keep them in the fridge. Just before guests arrive, take the medallions out of the fridge, season them, and gently reheat the cream. At serving time, the veal only needs 9 minutes in the pan before you plate everything on warm plates.

The ingredients

6 people

Butcher

  • Veal medallions 6

Frozen foods

  • Fresh shelled or frozen peas 500 g

Dairy

  • Cured ham 6 slices
  • Light heavy cream 15 cl
  • Butter 30 g

Fruits and vegetables

  • Shallots 2
  • Fresh mint 0.5 bunch

Pantry

  • Vegetable broth 30 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sweat the minced shallots in a little butter, add the peas and broth, cook for 8 minutes, then blend with the cream and mint. Season with salt and pepper, let it cool. 12 min

    Set a few whole peas aside for garnish.

  2. Spread the cured ham on a baking sheet and dry it in the oven at 150 degrees until crisp, then crumble it. 15 min

    It crisps up as it cools, don't let it brown too much.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the medallions out of the fridge and season them. Gently warm the pea cream in a saucepan.

    If it thickens, loosen it with a splash of broth.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the medallions in butter and oil, 3 minutes per side, then let them rest for 3 minutes under foil. 9 min

    Baste them with foaming butter while cooking for juicier meat.

  2. Spoon the pea cream onto the plates, place a medallion on top, and scatter with crispy ham and whole peas.

    Warm the plates in the oven first, the cream stays hot longer.

Our tips to get it right

  • Pick veal medallions of the same thickness so they all cook at the same pace in the pan.
  • If you use frozen peas, don't thaw them first, they keep more color and flavor cooked straight from frozen in the broth.
  • Push the cream through a fine sieve after blending, that one step is what turns a puree into a real velvety cream.

The variations

  • Swap the veal for chicken breasts for a more budget friendly version, adjusting the cooking time to the thickness of the breasts.
  • For a vegetarian version, replace the medallions with thick grilled zucchini slices and skip the cured ham, adding toasted hazelnuts for crunch instead.
  • For kids, serve the pea cream on the side without the mint, so they can dip the veal cut into pieces themselves.

What to serve it with

  • Roasted baby potatoes
  • Baby spinach with olive oil
  • A light dry white wine, like Sancerre

Storage

The pea cream keeps for 2 days in the fridge in a sealed container. The crispy ham is best kept at room temperature in an airtight box, for no more than a day. Cooked veal medallions are best eaten the same day, they lose their juiciness when reheated.

Questions about this recipe

Can I use frozen peas instead of fresh ones?

Yes, frozen peas work very well in this recipe and give a cream that's just as green and smooth. There's no need to thaw them first, they cook directly in the broth.

How do I know when the veal medallions are cooked right?

Sear them about 3 minutes per side for veal that's still pink in the center, then always let them rest for 3 minutes under foil before serving. The meat keeps cooking gently during that rest and stays juicier.

How should I plate this for guests?

Spoon the pea cream into a warm plate first, set the medallion slightly off center on top, then scatter crispy ham and a few whole peas you've set aside. A sprig of fresh mint is all you need to finish it.

Can I replace the cured ham with something else?

Oven baked shards of parmesan give a similar salty crunch if you'd rather skip the cured ham. Crispy crumbled bacon bits also work for a more rustic version.

Can veal medallions with light pea cream be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make veal medallions with light pea cream?

Allow 40 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in veal medallions with light pea cream?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does veal medallions with light pea cream cost?

About €7.40 per person, that's €44.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Lime mousse The dessert

Light and fresh

Lime mousse

  • 30 min of work
  • Prepared the day before
  • Medium, €1.90 per person

280 kcalcalculated by Kiloach

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