Veal Paupiettes with White Wine Sauce

Veal Paupiettes with White Wine Sauce
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    fresh grated Parmesan

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • 2 tsp.
    (10 mL)

    lemon zest

  • 1

    clove garlic, minced

  • 4

    slices prosciutto or cooked ham

  • 4 x 3 oz
    (4 x 90 g)

    veal cutlets

  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 cup
    (250 mL)

    white wine or chicken broth

  • 1 Tbsp.
    (15 mL)

    tomato paste

  • salt and pepper to taste

Preparation

In a glass bowl, mix the parmesan, parsley, lemon zest and garlic.

Put a slice of prosciutto or ham on each cutlet.

Spread the parmesan mixture on each cutlet and season.

Roll the cutlets and close with a toothpick.

In a pan, brown the cutlets in butter and oil.

Add the wine and bring to a boil. Simmer, covered, for 25 to 30 minutes.

Remove the cutlets and keep warm.

Reduce cooking juices by half and add the tomato paste. Mix thoroughly.

Top the veal with the sauce and serve.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007