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Veal Medallions Clark Style
Over a year ago
1,846 views
Cook: 10 mins
Serves: 1
Ingredients
- 2 veal medallions,
- 30g butter
- 60g cooked saffron rice
- 1 small finely chopped onion
- 1 skinned chopped tomato
- 60ml Tomato sauce
- to taste seasoning
- 1 sprig fresh basil
Accompaniment
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Description
Method
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1
Fry gently the medallions in a little butter and olive oil on both sides to a brown golden colour, and when cooked keep at a side warm.
Sauté the onions in butter until soft, then add the rice and stir with a fork to separate the grains.
Add the chopped tomatoes adjust seasoning and heat through on low heat.
Arrange the rice on a serving plate and place the medallions on top, mask with boiled tomato sauce and garnish with basil sprig.
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