Veal medallions with sage leaves

Ingredients for 2 servings:

• 4 veal medallions (80-90 grams each)
• 4 leaves of sage, fresh
• 10 g clarified butter
• 125 g mozzarella, buffalo
• 2 shallots
• 125 g mushrooms, small
• 50 ml dry white wine
• 150 ml veal stock
• 1 tbsp crème fraîche
• n. B. Salt
• n. B. Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

topped with mozzarella and mushroom sauce

Preparation: Finely chop the shallots. Thinly slice the mushrooms. Cut the mozzarella into four flat slices. Preheat oven to 175°C. Prepare the medallions: Flatten the medallions evenly with the back of your hand. Rub with a little salt and pepper. Press a sage leaf onto the surface of each piece of meat. Heat clarified butter in a pan. Brown the medallions on each side over medium heat for about 2 minutes. Brown the side with the sage first. Remove the meat from the pan and place in a baking dish. Top with the mozzarella slices and bake in the preheated oven for about 10 minutes, until the cheese is nicely melted. Prepare the sauce: Meanwhile, briefly brown the mushroom slices in the pan in the remaining pan juices. Add the shallots and sauté. Then deglaze with the wine and pour in the stock. Let the sauce reduce slightly. Season with salt and pepper to taste. Finally, thicken with crème fraîche. Serve the medallions with the sauce on warmed plates! Serve with tagliatelle and/or tender buttered vegetables!