Tie a piece of string around each medallion to hold their shape. Place the flour in a deep plate. Beat the eggs as if for an omelet in a small bowl. Chop the almonds with a knife. Dip the medallions in the flour, then in the beaten egg and in the chopped almonds, sticking the almonds to the meat, by pressing with your hand. Season with salt and pepper. Melt the butter in a shallow casserole, brown the medallions on a low heat for 10 minutes. When brown on both sides, remove the medallions and place in an ovenproof dish. Finish cooking in the oven for 10 minutes (350 F). Deglaze the casserole with the vermouth. Place the medallions on a serving platter and coat with sauce.
@
6 veal medallions (7 oz each)
12 1/4 oz slivered almonds
2 whole eggs
2 tbsp flour
1/3 cup butter
1 small glass vermouth
salt, freshly ground pepper
@
10
mn
@
20
mn
@
Spinach and cream go very well with these delicious veal medallions.
