Veal Medallion Mediterranean

A great zucchini recipe for every taste:

Cut fillet into 8 small medallions, heat half of the clarified butter in a frying pan and sauté peppers, zucchini and dried tomatoes. Add thyme leaves and keep warm.

In a second frying pan, heat the remaining clarified butter and fry the medallions for 2 min on each side. Remove from the roasting pan and season with salt and pepper and rest. (I wrapped them in aluminum foil).

Add diced tomatoes and shallots to the frying pan and sauté briefly in the drippings and deglaze with white wine. Season with garlic and salt.

Arrange the medallions on the vegetables, spread the tomatoes, shallots and garlic evenly all around.

Tried and if you omit the dried tomatoes in oil it is guaranteed lowfat :-)))

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