Bolognese-style Veal Medallions with Truffle
- 6 veal fillets
- 6 slices ham
- slice Groviera cheese
- slice truffle
- 3 oz butter
- 2 eggs
- lemon juice
- salt and pepper
- grated Parmigiano Reggiano cheese
- 1 lemon
Lightly pound the veal medallions to give them a nice shape. Leave in a marinade of lemon, salt and pepper in a bowl for a couple of hours, turning from time to time. Drain well, dip in beaten egg, and sprinkle with grated bread and Parmesan.
Gently fry the butter in an oven-dish, put in the medallions, and leave to cook and become golden. Turn them over and on the golden side place slices of ham, then slivers of truffle and, finally the slices of Gruyère. Cover with a hot lid; from time to time baste the medallions with the cooking butter.
As soon as the cheese has melted and the medallions are properly cooked, transfer to a hot serving plate and sprinkle with some drops of lemon juice and the butter used for cooking. Serve piping hot.