Herb-crusted Veal with Vegetables
- 3 tomatoes
- 400 grams button Mushroom
- 3 scallions
- 5 tablespoons olive oil
- freshly ground peppers
- ½ bunch parsley
- 4 thyme
- 40 grams breadcrumbs
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon coarse-grained Mustard
- 4 Veal Medallions (ready to cook, each about 160 grams)
- 2 tablespoons butter
Preheat the oven to 220°C (approximately 425°F). Blanch the tomatoes, shock in cold water, peel, quarter, core and dice. Trim the mushrooms and cut them into thick slices. Rinse scallions, trim, cut in half lengthwise and divide again crosswise. Add the mushrooms to a baking dish with scallions and tomatoes, sprinkle with 2 tablespoons oil and season with salt and pepper. Roast 15-20 minutes. Rinse herbs, shake dry and finely chop the leaves.
Stir together the breadcrumbs, cheese, mustard and the remaining oil and season with salt and pepper. Rinse the medallions, pat dry and season with salt and pepper. Melt butter in a pan and sear medallions on both sides over high heat. Then distribute the breadcrumb mixture on the medallions and place on the vegetables. Bake vegetables and medallions another 10 minutes in the oven. Serve in bowls.