Baked Veal Medallions

Ingredients

• 8 small veal medallions
• 3 tbsp clarified butter
• 1 Zucchini
• 2 Tomatoes
• 250 g mozzarella
• 1 bunch Basil
• 150 g heavy cream
• 100 ml cognac
• Salt
• ground pepper (from the mill)

Instructions

1. 1.

   Wash and pat dry the meat, lightly salt and pepper it. Brown each side in clarified butter for 4 minutes, remove and place in a heat‑proof dish.

2. 2.

   Wash and pat dry the tomatoes and zucchini, slice them. Drain the mozzarella and slice it. Tear basil leaves. Arrange on the meat slices: alternating zucchini slices, basil, mozzarella and tomato slices. Bake under the grill for 8 minutes until golden.

3. 3.

   Deglaze the pan with cream and cognac, reduce slightly, season with salt and pepper. Plate the veal medallions, pour sauce over them and serve with baguette.