This is a really quick recipe to put together, I served mine over celeriac mash but it would also be good over wild rice or regular mashed potato. Here in Switzerland they sell veal in packs of 4 small medallions and I do 4 per person, if your veal medallions are large, I would cut them in half, as it will be too much meat. To make it easier to cook I would probably leave the medallions whole and cut in half once cooked.

Ingredients

8 Veal medallions
200g Mozzarella cheese, sliced
1 Red onion, chopped finely
3 Cloves garlic, crushed
500g Small vine tomatoes
1 Tablespoon Tomato paste
1 Teaspoon sugar
11/2 Teaspoons chicken stock granules
100ml Water
50ml Dry white wine
3 Tablespoons mint, chopped finely
4 Tablespoons cream
Pepper to taste
2 Teaspoons cornflour

Method

1. Pound veal medallions with a meat mallet until of equal thickness, place sliced mozzarella on top of the medallion and top with another medallion, repeat with remaining 6 medallions.

2. Heat some oil in a pan, add medallions, cook medallions until browned on both sides and cooked as desired. I cook mine about 3-4 Min’s a side but they were thin and small.

Sauce

1. Add a little oil to a pan, add onion and garlic, cook until onion softens, add tomatoes, paste, sugar, stock, water and wine, cook about 5 Minutes, until tomatoes soften.

2. Blend or process until smooth, add cream, pepper to taste and mint, mix a little water with the cornflour, add and stir until sauce thickens slightly.

To Serve: Serve over mash or rice and pour sauce over.

Serves 2

All photos taken by me unless otherwise stated.