A delightful and easy-to-make veal dish enhanced with fresh herbs and a buttery sauce.
Flatten the veal slices to about 1/8 inch thickness using a meat mallet.
Place the veal between two sheets of plastic wrap to prevent tearing while pounding.
Season both sides of the veal slices with salt and pepper.
Season the veal just before cooking to retain its natural juices.
Heat 2 tablespoons of butter in a skillet over medium-high heat until melted and slightly bubbling.
Ensure the butter doesn't brown too much to maintain a smooth sauce.
Cook the veal slices in the skillet for about 3 minutes on each side until golden brown.
Avoid overcrowding the skillet; cook in batches if necessary.
Add the remaining butter and the chopped herbs to the skillet, stirring to combine and create a sauce.
Swirl the skillet gently to incorporate the herbs evenly into the sauce.
Serve the veal medallions hot, drizzled with the herb butter sauce.
Garnish with additional fresh herbs for a vibrant presentation.
