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Pan-fried Veal Medallions with Crispy Sweetbread

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Stuffed Cabbage with Mediterranean Vegetables and Olive Tapenade Sauce
Serves 10

Ingredients:
10 pieces veal medallions, each 75 grams cut from the veal butt tenderloin (3medallions per fillet)
500 grams sweet bread cut in scaloppini of 50 grams each
50 grams bread crumbs
50 grams chopped hazelnut
20 grams butter
1 egg yoke
Salt and pepper

Marinade:
½ cup fresh chopped herbs (basil, chervil, thyme, and parsley)
Salt and freshly ground pepper

Sauce:
½ liter veal stock
2dl port wine
1 tsp black olive paste (tapenade)
50 grams butter

Stuffed cabbage:
10 leaves Chinese cabbage
80 grams onions diced in brunoise
80 grams skinless seedless diced in brunoise
80 grams new potatoes diced in brunoise
80 grams zucchini diced in
60 grams eggplant diced in brunoise
100 grams red, green and yellow bell pepper diced in brunoise
Thyme
Olive oil
Salt and pepper

Preparation:

Marinate the veal medallions in olive oil and chopped herbs for at least 3 hours.

For the sweetbread: Mix together the chopped hazelnut with the dry breadcrumbs and butter. Season with salt and pepper.

Blanch the sweetbread in boiling water for 3 minutes. Slice scaloppini (50grams each) and brush the top with egg yoke to stick the hazelnut crust. Top with the chopped hazelnut and breadcrumb mixture. Before the service, place sweetbread in the oven for 5 minutes at 150°C to heat up and finish under salamander to lightly gratinated the crust.

For the sauce: reduce the port wine by half, add the veal demi-glaze and reduce again by half, add the olive paste and finish monte fresh butter. Season to taste.

For the stuffed cabbage: Sauté the vegetables brunoise in hot olive oil for 3 minutes and keep aside. In a separate sauté pan sweat the onions in olive oil, add the garlic without coloration. Then add the potatoes, tomatoes, and thyme then cover and cook for 10 minutes. Add the sautéed vegetables into it and cook for another 5 minutes or until all of the vegetables are tender. Season to taste with salt and pepper.

In a soufflé cup dispose of the cabbage leaves on the bottom to give the form. Stuff with 2 spoons of the Mediterranean vegetables. Close properly the cabbage leaves, and press lightly. Remove the stuffed cabbage from the soufflé cup and place upside down on a tray.

Before service heat up the stuffed cabbage for 5 minutes in a 150°C oven.

Flat grill the veal medallions to desired doneness and season to taste.

For the presentation: Place the stuffed cabbage in the center of a deep main course plate. Top with the veal medallion and finish with the sweetbread on top of the veal. Spoon the sauce around and serve. Finish with a sprig of chervil.