CookEat Recipe
Veal Paupiettes with Parsley Pan Sauce
Six breadcrumb-filled veal rolls braised in a light broth and herb sauce.
Method
Steps
Step 1
Use six raw veal cutlets of about 3 oz / 85 g each. Flatten evenly; season the meat with the source's 1 teaspoon salt. Mix softened butter, crumbs, smaller parsley portion and nutmeg with the source's 2 saltspoons salt (estimated 1/2 teaspoon); spread over meat, roll tightly and tie.
Step 2
Lay pork slices in a braising pan and brown veal rolls on all sides. Lift out rolls and remove excess fat.
Step 3
Stir flour into pan drippings. Gradually whisk in broth, then add larger parsley portion, chervil, vinegar and cayenne and the final 1/2 teaspoon salt. Return rolls and cover.
Step 4
Braise in a moderate oven, checking near 30 minutes; cook until the centre of each roll reaches about 71°C and meat is tender. Remove twine.
Step 5
Boil sauce for about 10 minutes to a light coating consistency, strain if desired and spoon over six intact rolls.
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