Ingredients
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
- Easy
Preparation
-
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.
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Then turn the filled medallions in flour, then turn it in egg and then in breadcrumbs.
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Heat the remaining olive oil in the pan. Fry the medallions 3-4 minutes on each side until the meat is cooked.
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Place the medallions on the plate with the pan drippings and garnish with ruccola.
Recommendation
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.
Bon
Appétit
Appétit
