Veal medallions in bacon coat

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and crush the garlic. Wash the rosemary, dab dry, set aside 2 sprigs for garnishing. Pluck the remaining rosemary needles from the stalks and chop. Dab meat dry. Fold bacon slices half over.

2. 2

   Wrap each meat with 2 slices and tie with kitchen string. Season meat with salt and pepper, add fennel seeds and press lightly. Heat oil and butter in a pan, fry rosemary and garlic for 1-2 minutes.

3. 3

   Add the meat, fry medium for 10-12 minutes, turning once. Take out meat, arrange, pour over roasting set and garnish with rosemary.