Veal medallions filled with mushrooms and Appenzeller®

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Serves 4

  • Easy
  • 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


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

Cheese in this recipe