Rolled Veal Paupiettes Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 1 , finely chopped | |
| Bread | 2 Cup (16 tbs), pressed | |
| 1 egg, lightly beaten | ||
| 1/2 Cup (125 ml) cooked, leftover ground veal (optional) | ||
| Pinch of herbs, to taste | ||
| 4 veal escalopes, 4 oz (115 g) each | ||
| Flour | 1/4 Cup (16 tbs) | |
| Bacon Slices | 2 | |
| Canned tomatoes | 10 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– In a skillet, melt butter and saute onion, then add soft part of bread, remove from heat and let stand to cool.
– Fold egg into mixture, season with salt, pepper, and herbs, and add cooked, leftover ground veal.
– Season veal escalopes with salt and pepper. Spread mixture over each, then roll and tie, and dredge lightly with flour.
– In a skillet, melt bacon, add veal paupiettes and brown. Reduce heat.
– Add tomatoes, cover and simmer over low heat for 30 minutes.
– Fold egg into mixture, season with salt, pepper, and herbs, and add cooked, leftover ground veal.
– Season veal escalopes with salt and pepper. Spread mixture over each, then roll and tie, and dredge lightly with flour.
– In a skillet, melt bacon, add veal paupiettes and brown. Reduce heat.
– Add tomatoes, cover and simmer over low heat for 30 minutes.
Chef
