Veal paupiettes recipe
information
Preparation time: 20 minutes.
Cooking time: 20 - 25 minutes.
Calories: 293 per portion
ingredients
4 veal escalopes, flattened, about 150 g (5 oz) each
1 teaspoon grated lemon rind
1 small onion, chopped
freshly ground black pepper
1 tablespoon chopped sage
4 large lettuce leaves
20 g (3/4 oz) butter
1 tablespoon olive oil
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) chicken stock
2 parsnips, peeled, chopped and cooked
2 tablespoons natural low-fat yogurt
2 canned red pimentos
1 tablespoon chopped chives
salt
1 teaspoon grated lemon rind
1 small onion, chopped
freshly ground black pepper
1 tablespoon chopped sage
4 large lettuce leaves
20 g (3/4 oz) butter
1 tablespoon olive oil
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) chicken stock
2 parsnips, peeled, chopped and cooked
2 tablespoons natural low-fat yogurt
2 canned red pimentos
1 tablespoon chopped chives
salt
method
1. Sprinkle the escalopes with the lemon rind, onion, pepper am sage. Lay a lettuce leaf on top of each and roll up. Tie neatly with fine string.
2. Heat the butter and oil in a shallow pan; add the prepared veal paupiettes and cook until evenly coloured on all sides Add the wine and chicken stock; cover and simmer until the veal is tender.
3. Meanwhile, blend the parsnips, yogurt and red pimentos in a liquidizer. Mix in the chives and season. Heat through in a double saucepan.
4. Spoon the puree on to a warmed serving dish and arrange the paupiettes on top.
5. Use a heavy metal cleaver to flatten the veal escalopes. If you dip the cleaver in cold water first, this will help to prevent your tearing the veal.
2. Heat the butter and oil in a shallow pan; add the prepared veal paupiettes and cook until evenly coloured on all sides Add the wine and chicken stock; cover and simmer until the veal is tender.
3. Meanwhile, blend the parsnips, yogurt and red pimentos in a liquidizer. Mix in the chives and season. Heat through in a double saucepan.
4. Spoon the puree on to a warmed serving dish and arrange the paupiettes on top.
5. Use a heavy metal cleaver to flatten the veal escalopes. If you dip the cleaver in cold water first, this will help to prevent your tearing the veal.
serving amount
serves 4
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more information
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