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Veal medallions filled with mushrooms and Appenzeller®

Veal medallions filled with mushrooms and Appenzeller®


Serves 4
2x 1 tbsp olive oil
150 g mushrooms, cut into thin slices
4 calf medallions (each ca 1 to 1.5 cm thick)
1 slice of front ham, cut into 4 pieces
4 slices of Appenzeller®
1 tablespoon mixed herbs (parsley, thyme, basil)
4 tbsp flour
1 egg, beaten
50 g bread crumbs
salt and pepper

Equipment: Ruccola

Time required: Preparation: 15 min. Cooking time: 10 min.


Heat 1 tablespoon olive oil in a heavy frying pan. Fry the mushrooms for 3 minutes, season with salt and pepper and set aside.
Cut the medallions longitudinally (not cut through completely). Fill the ham, Appenzeller® cheese, mushrooms and herbs into the bag.
Then turn the filled medallions in flour, then turn it in egg and then in breadcrumbs.
Heat the remaining olive oil in the pan. Fry the medallions 3-4 minutes on each side until the meat is cooked.
Place the medallions on the plate with the pan drippings and garnish with ruccola.


Grilled tomatoes or tomato sauce are the perfect accompaniment.
As a side dish potatoes or mashed potatoes taste excellent.
Instead of veal medallions also chops or pork are suitable.

Cheese in this recipe

Source of recipes

SCM France

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