Veal Medallions with Zucchini

Tender veal medallions paired with fresh vegetables for a delightful combination!

Details

  • Preparation Time: 6 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Tomato, red

  • 4 pieces Meat, veal, loaf

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 47 g Butter, unsalted

  • 0.5 dl Alcohol, Wine, White

  • 4 dl Soup base, beef, cube

  • 1 teaspoon Spices, pepper, black

  • 2 piece Small pumpkins

Steps

  1. Thoroughly wash the cherry tomatoes. Lightly salt the medallions and season with ground pepper. Place a pan on the stove, heat it up, and melt about 40 g of butter in it. Sear the veal for about 5-6 minutes on each side. Add wine and simmer over moderate heat.

  2. Occasionally add a bit of broth to the simmering meat. Season with whole peppercorns and add salt to taste. Clean, wash, and julienne the zucchini. Place a non-stick pan on the stove and melt the remaining butter in it. Quickly sauté the zucchini in it.

  3. Place the cooked medallions on plates, drizzle with the sauce from the pan, add the zucchini and cherry tomatoes, and serve the prepared dish to your guests.

Nutrition Information (Per 100g)

  • Calories: 103.03 kcal
  • Fat: 3.07 g
    • Saturated Fat: 1.17 g
  • Carbohydrates: 0.46 g
    • Sugars: 0.21 g
  • Protein: 16.12 g
  • Fiber: 0.14 g