You are here

Rolled Veal Paupiettes

the.instructor's picture
  Butter 15 Milliliter (1 Tablespoon)
  Onion 1 , finely chopped
  Soft bread 500 Milliliter, pressed (2 Cup, Only Soft Part Of Bread)
  Egg 1 , lightly beaten
  Cooked leftover ground veal 125 Milliliter (1/2 Cup)
  Herbs 1 Pinch (To Taste)
  Veal escalopes 16 Ounce (4 In Number, 4 Ounce Or 115 Gram Each)
  Flour 60 Milliliter (1/4 Cup)
  Bacon slices 2
  Canned tomatoes 10 Ounce (284 Milliliter)
  Salt To Taste
  Pepper To Taste

–  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (18 votes)