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Meat Stuffed Veal Medaillons

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  Stuffing 1 Cup (16 tbs)
  Bacon pieces 125 Milliliter (1/2 Cup)
  Chopped cooked ham 125 Milliliter (1/2 Cup)
  Chicken stock 125 Milliliter (1/2 Cup)
  Veal medallions 4 (1 Inch Thick)
  Steak sauce 30 Milliliter (2 Tablespoon)
  Melted butter 30 Milliliter (2 Tablespoon)
  Oil 5 Milliliter (1 Teaspoon)
  Salt To Taste
  Pepper To Taste

–  Preheat oven to broil.
–  In a heated skillet, fry bacon and ham at high heat and stir gently.
–  Degrease skillet, add small amount of chicken stock and let mixture simmer for 4 minutes. Add rest of chicken stock and let boil for 1 minute. Season with salt and pepper.
–  Cut a cavity in the side of each veal medallion. Fill with stuffing and close with toothpicks. Baste stuffed veal medallions with steak sauce and melted butter.
–  Place stuffed veal medallions on lightly oiled broiling pan. Broil 6 inches (15 cm) from heat source, approximately 4 minutes on each side.
–  Baste medallions occasionally with liquid from broiling pan.

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