Veal Medallions Au Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 veal medallions or pork medallions, approx. 600 g
- salt
- pepper
- 2 tablespoons oil
- 100 ml white wine
- 250 ml whipped cream
- 200 g processed cheese (herb)
- 2 tablespoon sauce thickener, light
- 300 g zucchini
- 300 g tomato (s)
- 50 g cheese (Gouda)
- 1 packet herbs, mixed, frozen
Print Recipe
Pin Recipe Instructions
- Season the meat with salt and pepper. Fry in oil in two portions for 2 minutes on each side, remove. Deglaze the roast with wine and let it boil down. Bring the cream to the boil, stir in the processed cheese and sauce thickener, bring to the boil again, season with salt and pepper.
- Clean the zucchini, thinly slice, and cut the tomatoes into slices. Place 2/3 of them in a flat baking dish (approx. 30 cm long), season with salt and pepper. Stir 30 g Gouda cheese and the herb mixture into the sauce, spread 2/3 of it on the vegetables. Place the meat on top, top with the rest of the vegetables, the sauce and 20 g of cheese.
- Bake in a hot oven at 225 degrees on the second rack from the bottom for 15-20 minutes.
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