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Veal medallions filled with mushrooms and Appenzeller®
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Ingredients
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
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.
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.
Bon
Appétit
Cheese in this recipe
Appenzeller®
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