John Myers
Veal Medallions, Shimeji Mushrooms and Almond Balls
The perfect veal medallions, shimeji mushrooms and almond balls recipe with a picture and simple step-by-step instructions.
- 200 g Veal for quick frying
- 1 bag Almonds
- 2 Pc. Free range eggs
- Salt pepper
- 150 g Shimeji mushrooms or other mushrooms
- 200 g Potato balls with almond crust TK
- 2 tbsp Butaris
- 6 Pc. Cocktail tomatoes
- Flat leaf parsley
- 1 tbsp Potato starch
- Cut the veal into 4 equal slices, press lightly and season with salt and pepper. Mix an egg with a fork, roll the meat in it and wrap it with the knives. Fry in Butaris for about 2 minutes on each side. Sauté the tomatoes in the same pan.
- Clean the mushrooms (no water!), Season with salt and pepper and fry for 5 minutes. Finally add the whisked egg to the mushrooms, stir in and let set in the pan.
- Mix the potato starch into the mashed potatoes, form small balls and also cover with the slightly smaller chopped almond slivers (I still had some frozen food in the freezer). Bake in a preheated oven at 180 ° C for about 10 minutes.
- Arrange it nicely on your plate and enjoy your meal!
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