Position a rack in the lower third of the oven. Preheat the oven to 180┬░F. Have ready an ovenproof platter.
Pat dry:
8 veal medallions, cut 3/4 inch thick from the center loin
Season with:
Salt and ground black pepper to taste
Heat in a large skillet over medium-high heat:
2 tablespoons unsalted butter
Add the medallions in batches, being careful not to crowd the pan, and sear until golden on the bottom, about 2 minutes. Turn and sear the second side. Remove to the platter and keep warm in the oven. Repeat, adding more butter to the pan as needed, until all the medallions are cooked. Increase the heat to high and add to the skillet:
1/4 cup chicken stock or veal stock
Boil, stirring, until the sauce is syrupy and glazelike, 1 to 2 minutes. Spoon the sauce over the medallions and serve.
