How to cook veal medallions stuffed with fontina and cooked ham, recipe to be done in a pan with a little oil and to be served still hot.
Ingredients for 4 portions
- 4 fairly long slices of fontina cheese
- 2 slices of cooked ham of 25 gr each
- 4 slices of veal fillet of about 100 gr each
- 1 tablespoon of oil
How to make veal medallions with fontina and cooked ham
Open the slices of meat on the cutting board, depositing on one half of each half slice of fontina, half slice of cooked ham and another half slice of fontina.
Now put the other half of the slice of meat on top, applying some pressure with the palm of your hand to weld the ingredients well together and reduce the thickness of the medallion, so that it cooks more quickly.
Heat a little oil in a non-stick pan and deposit the medallions on it.
Brown them on a high flame for one minute each part, then reduce the heat, cover and cook on moderate heat for another 7 minutes.
Once cooked, the Val d'Aosta veal medallions are ready to serve on the table, but remember not to add salt, as fontina and cooked ham are already salted on its own and you would risk, in the contrary case, to exceed in this sense.
