Veal medallions filled with mushrooms and Appenzeller® | Cheeses from Switzerland

Ingredients

• 2x 1 tbsp olive oil
• 150 g mushrooms, cut into thin slices
• 4 calf medallions (each ca 1 to 1.5 cm thick)
• 1 slice of front ham, cut into 4 pieces
• 4 slices of Appenzeller®
• 1 tablespoon mixed herbs (parsley, thyme, basil)
• 4 tbsp flour
• 1 egg, beaten
• 50 g bread crumbs
• salt and pepper
• Equipment: Ruccola
• Easy