Mozzarella Veal Medallions with a Creamy Tomato Sauce

This is a really quick recipe to put together, I served mine over celeriac mash but it would also be good over wild rice or regular mashed potato. Here in Switzerland they sell veal in packs of 4 small medallions and I do 4 per person, if your veal medallions are large, I would cut them in half, as it will be too much meat. To make it easier to cook I would probably leave the medallions whole and cut in half once cooked.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Veal medallions
200g Mozzarella cheese, sliced
1 Red onion, chopped finely
3 Cloves garlic, crushed
500g Small vine tomatoes
1 Tablespoon Tomato paste
1 Teaspoon sugar
11/2 Teaspoons chicken stock granules
100ml Water
50ml Dry white wine
3 Tablespoons mint, chopped finely
4 Tablespoons cream
Pepper to taste
2 Teaspoons cornflour

Method

1. Pound veal medallions with a meat mallet until of equal thickness, place sliced mozzarella on top of the medallion and top with another medallion, repeat with remaining 6 medallions.

2. Heat some oil in a pan, add medallions, cook medallions until browned on both sides and cooked as desired. I cook mine about 3-4 Min's a side but they were thin and small.

Sauce

1. Add a little oil to a pan, add onion and garlic, cook until onion softens, add tomatoes, paste, sugar, stock, water and wine, cook about 5 Minutes, until tomatoes soften.

2. Blend or process until smooth, add cream, pepper to taste and mint, mix a little water with the cornflour, add and stir until sauce thickens slightly.

To Serve: Serve over mash or rice and pour sauce over.

Serves 2

All photos taken by me unless otherwise stated.