Ingredients

Servings 6

• 6 veal fillets
• 6 slices prosciutto cotto (cooked ham)
• 5 oz butter
• ⅝ lb canned tomatoes
• 1 tablespoon basil
• pepper
• 6 crostini (toasted bread croutons)

Preparation

10 minutes preparation + 12 minutes cooking

Lightly pound the veal medallions to give them a nice shape, and season with salt and pepper. Grill the slices of ham spread with butter. Meanwhile, flavor and cook the tomato fillets for 8 minutes in a small pan in 2 Tbsp of butter with a pinch of salt, and then cover them with chopped basil.

Gently fry the remaining butter in a pan, cook the medallions over moderate heat, drain them, and transfer to a plate. In the same butter, lightly brown the croutons, arrange them on a hot serving plate, put a medallion and a slice of ham on top of each and complete with a heaped spoonful of tomato. Serve piping hot.