Veal Paupiettes

Ingredients

• 4 Thin veal cutlets (approx. 150g each)
• 100 g Sausage meat or fine ground pork
• 1 Shallot, finely chopped
• 50 g Mushrooms, very finely diced
• 2 EL Fresh parsley, chopped
• 1 Egg, beaten
• 2 EL Olive oil
• 1 Carrot, diced
• 1 Leek, sliced into rings
• 200 ml Dry white wine
• 400 ml Veal stock
• 1 EL Tomato paste
• Salz und Pfeffer Salt and freshly ground black pepper

Instructions

1. Carefully pound the veal cutlets flat. For the stuffing, mix sausage meat, chopped shallot, diced mushrooms, parsley, and egg. Season with salt and pepper.
2. Distribute the stuffing evenly over the veal cutlets. Roll up the cutlets tightly and secure with kitchen string or toothpicks.
3. Heat olive oil in a Dutch oven. Brown the paupiettes on all sides until golden. Remove and set aside.
4. In the same pot, sauté carrots and leek until softened. Add tomato paste and cook briefly.
5. Deglaze with white wine, scraping up any browned bits. Add the veal stock, bring to a boil, and return the paupiettes to the pot.
6. Cover and simmer over low heat for 60-75 minutes, until the meat is tender. Turn occasionally.
7. Remove the paupiettes from the sauce. If necessary, reduce the sauce slightly or thicken it. Season with salt and pepper.
8. Remove kitchen string or toothpicks. Slice the paupiettes or serve whole, drizzled with the sauce. Serve with mashed potatoes or pasta.

Nutrition