Veal medallions Illes style

Ingredients for 4 servings:

• 350 g mushrooms
• 50 g butter
• 8 veal medallions, 2 – 3 cm high
• 8 slices of breakfast bacon
• 2 tbsp oil
• 2 garlic cloves
• 1 tsp tarragon, dried
• 8 slices of white bread or toast
• 125 ml white wine
• a few stalks of parsley
• salt and pepper
• Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

delicious little dinner

Clean the mushrooms and slice them thinly. Rub the veal medallions with salt, pepper, crushed garlic cloves, and tarragon. Halve the bacon slices. Remove the crusts from the white bread slices. If using toast, this is not necessary. Toast the bread slices on one side only in a lightly greased pan. Toast the mushrooms in a buttered pan until the mushroom juices have evaporated. In a pan, fry the veal medallions in oil on both sides for about 2-3 minutes, then keep warm. In a second pan, toast the bacon slices without adding any fat until crispy. Arrange the veal medallions, mushrooms, and bacon on the untoasted sides of the bread slices. Mix the pan juices from the meat pan with the white wine and pour over the medallions. Sprinkle with finely chopped parsley and serve immediately.