Veal Medallions ft. Appenzeller cheese

Veal Medallions 


  • 3 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 cheese
  • 1 tablespoon mixed herbs ( parsley, thyme, basil) 
  • 4 tbsp flour 
  • 1 egg, beaten 
  • 50 g bread crumbs 
  • ¼ tsp. salt 
  • ⅛ tsp. Pepper


  1. Take 1 tbsp. Olive oil in a pan and saute the mushrooms. 
  2. Remove from the pan and set aside. 
  3. Cut each medallion with a slit horizontally. 
  4. Stuff a slice of cheese, a spoonful of mushrooms, and ham into the medallion. 
  5. In a bowl combine flour, herbs, and salt and pepper. 
  6. Proceed by dipping the medallion into the flour/herb mixture. 
  7. Then into the beaten egg. 
  8. Add the breadcrumbs. 
  9. Use the remaining olive oil ( 2 tbs) in the same pan and fry the medallions. 
  10. Serve hot! 


You can refrigerate for a day, if you want to make them beforehand, just pause after the breading process.

Chelsea Escobar
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