How to make
Salt the shaped veal medallions and sprinkle them with black pepper. Dilute the mustard with the wine and marinate the meat for 1-2 hours with 1-2 crushed bay leaves. Then drain the meat medallions and fry them on both sides in a pan with preheated oil.
Transfer to a greased tray and add a little of the wine mixture. Bake under foil until almost ready and finally bake finished without it. Put the tomatoes to bake in the same tray with a little more of the marinade in a moderate oven until dried.
Optionally, sprinkle with a little salt and basil at the end. Serve 1 veal medallion per plate with some roasted tomatoes and sprinkle with a little chopped parsley.
