Veal Paupiettes Recipe
A never to be missed recipe of Veal Paupiettes. Once you try this Veal Paupiettes things will change for good. The primary ingredient in this is Meat. Please share this Veal Paupiettes recipe with your friends and family and let me know what they have to say.
Ingredients
4 veal escalopes, flattened, about 150 g (5 oz) each
1 teaspoon grated lemon rind
1 small onion, chopped
freshly ground black pepper
1 tablespoon chopped sage
4 large lettuce leaves
20 g (3/4 oz) butter
1 tablespoon olive oil
150 ml (1/4 pint) white wine
150 ml (1/4 pint) chicken stock
2 medium parsnips, peeled chopped and cooked
2 tablespoons plain unsweetened yogurt
2 canned red pimentos
1 tablespoon chopped chives
salt
Directions
1. Sprinkle the escalopes with rind, onion, pepper and sage. Lay a lettuce leaf on top of each and roll up. Tie neatly.
2. Heat the butter and oil in a shallow pan; add the prepared veal paupiettes and cook until evenly coloured on all sides. Add the wine and chicken stock; cover and simmer until the veal is tender.
3. Meanwhile, blend the parsnips, yogurt and red pimentos in the liquidizer. Mix in the chives and season. Heat through in a double saucepan.
4. Spoon the puree on to a serving dish and arrange the paupiettes on top.
2. Heat the butter and oil in a shallow pan; add the prepared veal paupiettes and cook until evenly coloured on all sides. Add the wine and chicken stock; cover and simmer until the veal is tender.
3. Meanwhile, blend the parsnips, yogurt and red pimentos in the liquidizer. Mix in the chives and season. Heat through in a double saucepan.
4. Spoon the puree on to a serving dish and arrange the paupiettes on top.
