Rolled Veal Paupiettes Recipe
Ingredients
1 tbsp (15 ml) butter
1 onion, finely chopped
2 Cups (500 ml) soft part of bread, pressed
1 egg, lightly beaten
1/2 Cup (125 ml) cooked, leftover ground veal (optional)
Salt and pepper
Pinch of herbs, to taste
4 veal escalopes, 4 oz (115 g) each
1/4 Cup (60 ml) flour
2 slices bacon
10 oz (284 ml) canned tomatoes
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.
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