Veal Medallions with Roasted Tomatoes

"Veal is particular and demands finesse, so follow the recipe closely and don`t forget to share!"
Preparation25 min.
Cooking50 min.
Тotal75 min.
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  • veal - 6 medallions
  • red wine - 1 cup
  • mustard - 1 - 2 tablespoons
  • salt
  • black pepper
  • bay leaf - 2 crushed
  • oil - 2/5 cup (100 ml)
  • tomatoes - 21 oz (600 g) small
  • parsley - for serving
  • basil - optional


Salt the shaped veal medallions and sprinkle them with black pepper. Dilute the mustard with the wine and marinate the meat for 1-2 hours with 1-2 crushed bay leaves. Then drain the meat medallions and fry them on both sides in a pan with preheated oil.

Transfer to a greased tray and add a little of the wine mixture. Bake under foil until almost ready and finally bake finished without it. Put the tomatoes to bake in the same tray with a little more of the marinade in a moderate oven until dried.

Optionally, sprinkle with a little salt and basil at the end. Serve 1 veal medallion per plate with some roasted tomatoes and sprinkle with a little chopped parsley.find similar recipes here

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