Veal Medallions Au Gratin

Season the meat with salt and pepper, fry in 2 portions in the oil briefly on each side on 3 or possibly automatic cooking zone 12, remove. Deglaze the roast with wine, boil. Bring whipping cream to a boil, mix in processed cheese and sauce binder, bring to a boil again, season with salt and pepper.

Clean zucchini, cut into thin slices, cut tomatoes into slices. Place 2/3 of both in a shallow gratin dish (about 30 cm long), season with salt and season with pepper. Stir 30 g of Gouda and the spice mixture into the sauce, spread 2/3 of it evenly on the vegetables. Place the meat on top, then the remaining vegetables, the sauce and 20 g of cheese form. Bake in the oven.

Circuit: 200 to 220 degrees , 2nd slide bar v. U.

180 to 200 °C , convection oven 20 to 25 min.

Serve sprinkled with chives.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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