Sautéed Veal

Sautéed Veal Loin in Creamy Walnut Sauce (Gjellë me Arra)

From what I Know... Gjellë me Arra means dish with nuts and is traditionally made in Albania with either chicken or veal and walnuts.


Type of Dish Main


  • 800 g (1 ¾ lbs) Veal Loin (1 inch Dice)
  • 15 ml (1 Tbsp) olive oil
  • 15 g (1 Tbsp) plain flour
  • 50 g (3 Tbsp) walnuts (finely crushed)
  • 150 ml (1 cup) milk
  • 2 each egg yolks
  • 2 cloves garlic (crushed)
  • 100 g (1/4 lb) unsalted butter
  • to taste sea salt
  • to taste black pepper
  • 8 g flat leaf parsley


  1. Roast walnuts in a dry pan (no oil) until golden and aromatic, peel off the skin and grind nuts with a pestle and mortar or in a food processor. Season the veal with salt and pepper and sauté in a saucepan with olive oil over medium heat until cooked.
  2. Remove veal and leave aside on a dish, leave the remaining juices in the saucepan. In another saucepan, add flour and sauté over medium heat until it becomes a light brown color. Take care not to burn it.
  3. Add half the butter, crushed walnuts and garlic to flour, mix well and cook for 4 to 5 minutes on low heat. Add milk and the juices from the other saucepan, cook on low heat, Stir constantly until the sauce thickens (about 5 minutes).
  4. Finally add egg yolks to sauce and remove from heat. Add the cooked veal and mix.
  5. Finally add egg yolks to sauce and remove from heat. Add the cooked veal and mix.
  6. Add the remaining butter to a pan and cook at high temperature until it becomes a deep brown color but not burnt. Serve the Veal with the walnut sauce, spoon the Brown butter on top. Sprinkle with chopped parsley and serve.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 1 hour.

1 vote
1 2 3 4 5