Veal Medallions in a Basil Crust with Aubergine Puree Parmesan Cheese and Black Truffle

Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle

Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle

By Food Network
50 minutes

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Details
  • Servings:   1
  • Calories:   825
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 5 ounces fillet of veal
  • Salt and freshly ground black pepper
  • 1 ounce pesto sauce
  • 1 pork gut strings
  • 1/2 aubergine (eggplant)
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling and frying
  • 4 basil leaves
  • 1 ounce black truffles, julienned, plus extra for garnish
  • 1/2 shallot, minced
Instructions

Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle serves 1 original recipe by Food Network.

View original preparation instructions

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