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Veal Paupiettes

Prepare the stuffing:

Mix sausage meat, onion, garlic, parsley, breadcrumbs, salt, and pepper in a bowl.

Assemble the paupiettes:

Lay veal slices flat. Place a spoonful of stuffing in the center of each.

Roll tightly and tie with butcher’s string (or secure with toothpicks).

Brown the paupiettes:

Heat olive oil in a pan. Brown the veal parcels on all sides. Remove and set aside.

Make the sauce:

In the same pan, add butter and a bit of flour to make a roux.

Stir in white wine and stock, scraping up browned bits. Add tomato paste if using.

Return paupiettes to the pan, cover, and simmer on low heat for 45 minutes.

Serve:

Remove string or toothpicks before serving.

Great with mashed potatoes, rice, or fresh pasta.

🧡 Tips:
You can replace veal with thin chicken breasts or turkey.

Mushrooms, spinach, or foie gras are popular stuffing additions in gourmet versions.

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