Veal or Chicken in Walnut Garlic Butter

Introduction

The sauce in this dish is built from crushed walnuts, garlic, egg yolks, and the meat’s own cooking juices, then finished with browned butter. You get tender 1-inch cubes of veal or chicken in a rich, nutty coating that fits a dinner main with rice, bulgur, or flatbread.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• 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 instead of veal if you want a shorter cooking time and a lighter finished dish.
• Use boneless chicken thighs for the chicken option if you want meat that stays juicier after simmering and folding into the sauce.
• Replace the walnuts with pecans for a slightly sweeter, softer nut flavor and a less assertive finish.
• Add a small pinch of black pepper with the garlic if you want a sharper, warmer edge in the sauce without changing the structure of the recipe.

Tips for Success

• Cook the meat over medium heat, not high, so you keep usable juices in the pan instead of scorching them.
• Stop browning the flour when it is light brown; if it goes too dark, the sauce will taste bitter.
• Stir constantly once the egg yolks go into the saucepan so they blend into the butter and walnuts instead of scrambling.
• Remove the sauce from the heat as soon as it thickens; lingering heat can make the egg yolks turn grainy.
• Brown the final butter until it smells nutty and turns amber, then pour it over right away before it darkens further.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This dish does not freeze well because the egg-yolk sauce can separate and turn grainy when thawed.

Reheat gently on the stovetop over low heat, covered, with a small splash of water if the sauce has tightened. You can also microwave it in short intervals at medium power, stirring between bursts so the sauce warms evenly without overcooking.

FAQ

Can you use only chicken for this recipe?

Yes. Chicken cooks faster than veal, so start checking for tenderness earlier and stop when the cubes are fully cooked and no longer pink inside.

How fine should the walnuts be crushed?

Aim for a coarse meal. If they are too large, the sauce stays rough; if they are ground to a paste, the texture gets heavy.

Why did the sauce turn grainy?

The egg yolks likely got too hot. Pull the pan off the heat as soon as the sauce thickens and keep stirring while you fold the meat back in.

Can you swap the walnuts for another nut?

Yes, pecans work well and keep the sauce rich while giving it a slightly sweeter flavor. Almonds are less buttery and will make the sauce taste a bit drier and firmer.