Meat Stuffed Veal Medaillons Recipe
Ingredients
Stuffing
1/2 Cup (125 ml) bacon pieces
1/2 Cup (125 ml) chopped cooked ham
1/2 Cup (125 ml) chicken stock
Salt and pepper
4 veal medallions, 1 in (2.5 cm) thick each
2 tbsp (30 ml) steak sauce
2 tbsp (30 ml) melted butter
1 tsp (5 ml) oil
Directions
– Preheat oven to broil.
– In a heated skillet, fry bacon and ham at high heat and stir gently.
– Degrease skillet, add small amount of chicken stock and let mixture simmer for 4 minutes. Add rest of chicken stock and let boil for 1 minute. Season with salt and pepper.
– Cut a cavity in the side of each veal medallion. Fill with stuffing and close with toothpicks. Baste stuffed veal medallions with steak sauce and melted butter.
– Place stuffed veal medallions on lightly oiled broiling pan. Broil 6 inches (15 cm) from heat source, approximately 4 minutes on each side.
– Baste medallions occasionally with liquid from broiling pan.
– In a heated skillet, fry bacon and ham at high heat and stir gently.
– Degrease skillet, add small amount of chicken stock and let mixture simmer for 4 minutes. Add rest of chicken stock and let boil for 1 minute. Season with salt and pepper.
– Cut a cavity in the side of each veal medallion. Fill with stuffing and close with toothpicks. Baste stuffed veal medallions with steak sauce and melted butter.
– Place stuffed veal medallions on lightly oiled broiling pan. Broil 6 inches (15 cm) from heat source, approximately 4 minutes on each side.
– Baste medallions occasionally with liquid from broiling pan.
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