Veal medallions on cream and zucchini

Ingredients for 4 servings:

• 250 ml cream
• 150 g crème fraîche
• 4 zucchini, approx. 500 g
• 4 veal medallions
• 50 g Parmesan, grated
• 1 bunch basil, finely chopped
• 1 clove(s) garlic
• salt and pepper
• possibly sauce thickener to thicken

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

easy to prepare, very tasty food

Bring the cream and 100g of crème fraîche to a simmer in an uncovered pan for 8-10 minutes until creamy. Season the reduced cream with garlic, thicken with a sauce thickener if necessary, and set aside. Wash and trim the zucchini and cut into not too thick slices. Brown them all over over medium heat and season to taste. Now mix in the reduced cream and the finely chopped basil and transfer to a shallow, ovenproof dish. Sear the veal medallions in very hot clarified butter for about 1 minute on each side. Season to taste and place on the zucchini and cream mixture. Sprinkle the Parmesan over the medallions and spoon the remaining crème fraîche over the Parmesan. Bake in a preheated oven at 200°C (fan oven) for about 9-12 minutes. Serve garnished with basil. I always serve this with tagliatelle. Tip: This dish also tastes good with pork medallions.