Meat Cut | Gluten Free Keto High Protein Low Fat

Veal Medallion

Bos taurus (young calf) Allergen-Free
Veal Medallion

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine European (French, Italian), American
  • Seasonality Year-Round
  • Source Young domestic calf

The Forktionary Angle

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Definition

Small, boneless, lean cuts of veal, typically from the loin or tenderloin, prized for their exceptional tenderness and quick cooking.

Sensory Profile

TasteMild, very delicate, subtly savory (Umami)
TextureExtremely tender, fine-grained, moist
AromaVery faint meaty, clean
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (3 oz)
Calories150 kcal
Total Fat6 g
Saturated Fat2 g
Trans Fat0.3 g
Cholesterol75 mg
Protein22 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium8 mg
Iron1.5 mg
Potassium320 mg

Chef’s Secret

Due to their leanness, veal medallions cook very quickly. Sear hot and fast to achieve a golden crust without overcooking and drying them out.

Substitutions

Best Match

Pork Tenderloin Medallions

1:1

Similar lean cut, cooks quickly, slightly stronger flavor.

Chicken Breast (thinly sliced)

1:1

Very lean, quick cooking, less rich flavor, can be dry if overcooked.

Turkey Breast (thinly sliced)

1:1

Similar to chicken, very lean, quick cooking, milder flavor.

Buying Guide

Look for pale pink, finely textured medallions of even thickness for uniform cooking.

Flavor Pairings

Light sauces (lemon-butter cream) capers mushrooms herbs (parsley chives) rice mashed potatoes.