Uploaded May 2026 | Updated September 2026, 3 weeks ago
Thank you to Veal, Discover Delicious, funded by beef farmers and ranchers for sponsoring this video!
For more information about @vealdiscoverdelicious, visit veal.org and to purchase veal online visit veal.org/shop/online
Lemon Pepper Veal Medallions with Baked Orzo
1 lb. orzo pasta, uncooked
1 bunch fresh asparagus, tough ends removed, roughly chopped
3 cups chicken broth
zest and juice of 1 lemon
1 cup heavy cream
1 tsp. garlic powder
1/4 tsp. salt
2 tsp. lemon pepper seasoning
1/2 cup grated parmesan cheese (plus more for garnish)
1-2 Tbsp. fresh basil, chopped
8 veal loin medallions (each of mine weighed approx. 4 oz.)
3-4 Tbsp. lemon pepper seasoning
salt (if your lemon pepper seasoning is salt-free)
avocado oil (or any oil with a high smoke point)
Preheat oven to 375*F. Grease a 9x13” glass baking dish. Pour the orzo, chopped asparagus, chicken broth, lemon zest, lemon juice, heavy cream, garlic powder, salt, and lemon pepper seasoning into the baking dish. Carefully stir to mix everything evenly. Cover tightly with foil and bake for 35-40 minutes or until orzo is tender. Uncover and sprinkle with grated parmesan cheese and chopped basil. Stir together and bake for 5 more minutes. Garnish with extra parmesan cheese if desired.
For the veal loin medallions, pat the meat dry with a paper towel. Generously coat both sides of the medallions with lemon pepper seasoning (adding a pinch of salt as well if your seasoning mix is salt-free). Pre-heat a cast iron skillet over medium high heat. Add a couple tablespoons of avocado oil. Sear the veal medallions for a couple minutes until golden brown, then flip and sear on the other side. Using a meat thermometer, check the internal temperature. The USDA recommends cooking this cut of veal to 145*F. If needed, finish cooking in the already preheated oven at 375* until the internal temperature reaches 145*F (for me, this took just a few minutes). Remove to a plate and allow the veal to rest lightly covered in foil for a few minutes. Serve the veal loin medallions on top of the baked orzo.
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E-mail: annesfamilyrecipe@gmail.com
Instagram: @annesfamilyrecipe
Facebook: facebook.com/annesfamilyrecipe
Theme song written and recorded by my talented husband!
#beeffarmersandranchers #discoverveal #discoverdelicious #recipe
SHOP ALL MY FAVORITE KITCHEN TOOLS: amazon.com/shop/annesfamilyrecipe
As an Amazon Affiliate I earn from qualifying purchases.
Thank you to Veal, Discover Delicious, funded by beef farmers and ranchers for sponsoring this video!
For more information about @vealdiscoverdelicious, visit veal.org and to purchase veal online visit veal.org/shop/online
Lemon Pepper Veal Medallions with Baked Orzo
1 lb. orzo pasta, uncooked
1 bunch fresh asparagus, tough ends removed, roughly chopped
3 cups chicken broth
zest and juice of 1 lemon
1 cup heavy cream
1 tsp. garlic powder
1/4 tsp. salt
2 tsp. lemon pepper seasoning
1/2 cup grated parmesan cheese (plus more for garnish)
1-2 Tbsp. fresh basil, chopped
8 veal loin medallions (each of mine weighed approx. 4 oz.)
3-4 Tbsp. lemon pepper seasoning
salt (if your lemon pepper seasoning is salt-free)
avocado oil (or any oil with a high smoke point)
Preheat oven to 375*F. Grease a 9x13” glass baking dish. Pour the orzo, chopped asparagus, chicken broth, lemon zest, lemon juice, heavy cream, garlic powder, salt, and lemon pepper seasoning into the baking dish. Carefully stir to mix everything evenly. Cover tightly with foil and bake for 35-40 minutes or until orzo is tender. Uncover and sprinkle with grated parmesan cheese and chopped basil. Stir together and bake for 5 more minutes. Garnish with extra parmesan cheese if desired.
For the veal loin medallions, pat the meat dry with a paper towel. Generously coat both sides of the medallions with lemon pepper seasoning (adding a pinch of salt as well if your seasoning mix is salt-free). Pre-heat a cast iron skillet over medium high heat. Add a couple tablespoons of avocado oil. Sear the veal medallions for a couple minutes until golden brown, then flip and sear on the other side. Using a meat thermometer, check the internal temperature. The USDA recommends cooking this cut of veal to 145*F. If needed, finish cooking in the already preheated oven at 375* until the internal temperature reaches 145*F (for me, this took just a few minutes). Remove to a plate and allow the veal to rest lightly covered in foil for a few minutes. Serve the veal loin medallions on top of the baked orzo.
Please SUBSCRIBE!
E-mail: annesfamilyrecipe@gmail.com
Instagram: @annesfamilyrecipe
Facebook: facebook.com/annesfamilyrecipe
Theme song written and recorded by my talented husband!
#beeffarmersandranchers #discoverveal #discoverdelicious #recipe
SHOP ALL MY FAVORITE KITCHEN TOOLS: amazon.com/shop/annesfamilyrecipe
As an Amazon Affiliate I earn from qualifying purchases.
