John Myers
Ingredients for 4 servings:
- 8 medallions, 1-2 cm thick (optionally from pork, veal, turkey or chicken)
- 2 tbsp herb cream cheese (e.g. Boursin)
- 4 servings of freshly prepared spaetzle (see recipes in the database)
- ½ liter cream (or milk)
- salt and pepper
- some flour
- some butter
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Season the medallions with salt and pepper and coat in flour, shaking off any excess flour. Fry slowly in butter until golden brown on both sides. Place on a plate and set aside. Stir the cream cheese with a little cream until creamy. In a pan that can also be placed under the grill, toss the spaetzle in salted butter while still hot. Remove the pan from the heat and drizzle the remaining cream over the spaetzle. Place the medallions on top and spread with the cheese. Drizzle any meat juices that have settled on the plate over the medallions. Bake under the grill at 200°C for about 10 minutes, until the cheese is lightly browned. Serve with a green salad.
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