Veal or Chicken in Walnut Garlic Butter Sauce

Introduction

You cook the meat first, then build the sauce from the pan juices, crushed walnuts, garlic, egg yolks, and browned butter. The result is a rich stovetop dish with a thick, nutty sauce that works for dinner when you want something heavier than a basic sauté but still done in under an hour.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

2 tbsp flour

15 shelled walnuts, finely crushed

2 egg yolks, beaten

1 garlic clove, minced

¼ lb (1 stick / 8 tbsp) butter

2-3 lbs of veal or chicken meat, cut into 1-inch cubes

Instructions

Place the meat or chicken in a saucepan, and cook over medium heat until tender.

Remove the meat, and set it aside in a dish while leaving the remaining juices in the saucepan.

In another saucepan, add the flour and stir over heat until it becomes light brown in color-do not overcook! Then, add half the butter.

Add the walnuts, garlic, and egg yolks, stirring constantly.

Add the meat juices from the other saucepan, and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Fold in the meat.

Pan fry the remaining half stick of butter until brown, and pour over the dish before serving.

Variations

• Use chicken instead of veal if you want a lighter, faster-cooking version; the finished sauce will still be rich, but the overall dish will feel less heavy.
• Use veal instead of chicken if you want a fuller meat flavor and a slightly softer texture once the cubes turn tender.
• Crush the walnuts a little more coarsely instead of finely if you want a chunkier sauce with more texture in each bite.
• Brown the final half stick of butter a shade darker for a stronger nutty finish; it will make the topping more assertive and slightly deeper in flavor.

Tips for Success

• Cut the meat into even 1-inch cubes so it cooks at the same rate and stays tender.
• Keep the flour at light brown in the second saucepan; if it gets dark, the sauce will taste bitter.
• Stir constantly after adding the walnuts, garlic, and egg yolks so the yolks blend in instead of catching on the pan.
• Remove the sauce from the heat as soon as it thickens; waiting too long can make the egg yolks turn grainy.
• Watch the last half stick of butter closely while browning it, because it can go from nutty to burnt quickly.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not a good freezer candidate, since the butter- and egg-based sauce can separate after thawing.

Reheat gently on the stovetop over low heat, stirring often, until warmed through. You can also use the microwave at 50% power in short intervals, stirring between each one to keep the sauce from breaking.

FAQ

Can you use chicken instead of veal?

Yes. Chicken cooks faster and gives you a lighter result, while veal gives the sauce a richer meat flavor.

How do you keep the egg yolks from scrambling in the sauce?

Stir constantly once the egg yolks go in, and remove the pan from the heat as soon as the sauce thickens. High heat or a long hold on the stove will make the yolks seize.

What should the browned butter look like before you pour it over the dish?

It should be deep golden with a nutty smell and browned milk solids at the bottom of the pan. If it turns very dark brown or smells sharp, it has gone too far.

Can you make any part of this ahead?

You can cook the meat and refrigerate it a day ahead. The sauce is better made close to serving, since the egg yolk and butter texture is easiest to control when fresh.