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Cabarrus Magazine

Breaking Bread: Paupiettes de veau rôties (roasted veal paupillettes)

Sep 01, 2018 08:30AM ● By Jason Huddle

Breaking Bread: Paupiettes de veau rôties (roasted veal paupillettes)

Paupiettes de veau rôties (roasted veal paupillettes)



6 thin slices of veal

1 clove garlic, peeled and crushed

6 mushrooms

2 Tbsp. olive oil

2 Tbsp. pine nuts

2 onions (any type)

1/2 cup white wine

1 tsp. pepper

2 strands rosemary

1 pinch salt



Wrap veal slices in plastic wrap and flatten them more using a kitchen hammer. Slice mushrooms thinly and chop onion. In a sautee pan, heat one tablespoon olive oil. Add mushrooms, garlic, onion and pine nuts; cook for 10 minutes on low. Add salt and pepper; turn off heat. Place a tablespoon of mushroom mixture on each slice of veal, then wrap the slice into a ball (paupillette) using food film or food strings. In the same sautee pan, cook the paupillettes in a tablespoon of olive oil on medium heat for about two minutes (until they reach a golden color). Preheat oven to 350˚F. Place the paupillettes into a baking pan, pour wine over top, add salt, pepper and rosemary. Cook for 20 minutes and bon appetit!

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