Veal Medallions with Chicory

Ingredients

• 400 g chicory
• 40 g grated Parmesan
• 350 g veal fillet
• Salt
• Pepper (freshly ground)
• dried sage
• 2 tbsp olive oil

Instructions

1. 1.

   Clean the chicory, removing the slightly bitter stem with a sharp knife, then wash and dry. Briefly steam the leaves in a lightly heated pot over medium heat.

2. 2.

   Place the chicory in a buttered baking dish, sprinkle with parmesan, and bake at 200°C until the cheese turns golden.

3. 3.

   Meanwhile, slice the veal fillet into four pieces, season with salt and pepper, rub with sage, then sear each side in hot oil for a few minutes—adjusting to your preferred doneness.

4. 4.

   Plate the veal medallions alongside the cheesy chicory gratin on warmed dishes and serve immediately.