Medallion (food)

In cuisine, a medallion is a relatively small, circular slice of meat from a fillet. It is preferably cut from the middle of the fillet so that the slice has a round shape.

In German food law [de] (Lebensmittelrechtlich), the term is defined more broadly. Accordingly, a medallion is a small slice of meat that is not necessarily cut from the fillet, but can be cut from any section of muscle with little tendon that is suitable for quick frying. In the case of cattle, pigs, sheep, goats, and game, medallions can be taken from the back muscles or the hip, and from the chest muscles in the case of poultry. The type of animal is mentioned in the name (e.g. veal medallion, turkey medallion, pork medallion, venison medallion , beef medallion, etc.). On some menus, the term medallion is also used for the finest part of a fish or crustacean. For example, "lobster medallion" can refer the inner, particularly tender part of the lobster claw.^[1]