Saying goodbye to Appenzeller Cheese…

Veal Medallions
Write a review
  1. 3 Tbsp olive oil
  2. 150 g mushrooms, cut into thin slices
  3. 4 calf medallions (each ca 1 to 1.5 cm thick)
  4. 1 slice of front ham, cut into 4 pieces
  5. 4 slices of Appenzeller®
  6. 1 tablespoon mixed herbs (parsley, thyme, basil)
  7. 4 tbsp flour
  8. 1 egg, beaten
  9. 50 g bread crumbs
  10. 1/4 tsp. salt
  11. 1/8 tsp. pepper
  1. Take 1 Tbsp. olive oil heat in a pan and saute the mushrooms
  2. Remove from 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. And then into the breadcrumbs
  9. Use the remaining olive oil (2 Tbsp) in same pan and fry the medallions
  10. Serve hot!
  1. *You can refrigerate for a day, if you want to make them before hand, just pause after the breading process.
My Swiss Kitchen

About the Author

1 thought on “Saying goodbye to Appenzeller Cheese…

Leave a Reply

Your email address will not be published. Required fields are marked *