Veal Medallions ft. Appenzeller cheese

Veal Medallions 

Ingredients 

• 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

Instructions 

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! 

Notes 

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

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Chelsea Escobar

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