Veal or Chicken in Walnut Garlic Butter Sauce

Introduction

The sauce in this dish thickens from toasted flour, crushed walnuts, garlic, and egg yolks, then gets a final layer of browned butter before serving. You end up with tender 1-inch cubes of veal or chicken in a rich pan sauce that fits a dinner where you want something substantial without a long ingredient list.

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

1. Place the meat or chicken in a saucepan, and cook over medium heat until tender.
2. Remove the meat, and set it aside in a dish while leaving the remaining juices in the saucepan.
3. 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.
4. Add the walnuts, garlic, and egg yolks, stirring constantly.
5. 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.
6. Pan fry the remaining half stick of butter until brown, and pour over the dish before serving.

Variations

• Use chicken thighs instead of lean chicken breast if you want a juicier result; they stay more tender in the first saucepan step.
• Choose veal instead of chicken for a milder flavor and softer texture that blends more completely into the walnut-butter sauce.
• Replace the walnuts with pecans if needed; the sauce stays rich but tastes slightly sweeter and less bitter.
• Add a small squeeze of lemon after the browned butter goes on if you want to cut some of the richness; it sharpens the garlic and nut flavors.

Tips for Success

• Keep the flour at light brown in step 3; if it turns dark, the sauce will taste bitter.
• Stir constantly once the egg yolks go into the pan so they thicken the sauce instead of scrambling.
• Remove the sauce from the heat as soon as it thickens in step 5; boiling after the yolks are added can make it grainy.
• Brown the final half stick of butter just until it smells nutty and turns deep golden; black specks mean it has gone too far.
• Cut the veal or chicken into even 1-inch cubes so the meat cooks at the same rate.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This dish does not freeze well; the butter-and-egg-yolk sauce tends to separate and lose its smooth texture.

Reheat gently on the stovetop over low heat with a small splash of water if the sauce has tightened up. You can also microwave it at 50% power in short bursts, stirring between each one, but avoid overheating or the sauce can split.

FAQ

Can you use chicken instead of veal?

Yes. Chicken cooks faster and gives you a slightly lighter result, while veal stays milder and richer.

How do you know the flour is toasted enough?

It should be light brown and smell slightly nutty. Stop before it turns medium or dark brown.

Can you make the sauce ahead of time?

You can cook the meat ahead, but the sauce is better made close to serving because the egg yolks thicken quickly and can set too much as it sits.

Can you substitute another flour for the 2 tbsp flour?

Yes, a gluten-free all-purpose flour blend usually works in the same amount. The sauce may be a little less silky, but it will still thicken.