Veal Paupiettes: A Tender French Classic with a Sweet Surprise

One chilly Sunday afternoon, I found myself with a few veal cutlets in the fridge, a handful of dried fruits, and a craving for something hearty yet elegant. I remembered a recipe my grandmother once made — little meat bundles, tied up like gifts, gently simmered in a savory sauce. She called them paupiettes, a classic French dish I thought only chefs dared to make. But to my surprise? They were simple, comforting, and honestly… kind of magical.

That’s the beauty of Veal Paupiettes. They sound fancy, look impressive, and taste like hours of work — but with a few pantry staples and a little care, you can bring a touch of France to your dinner table without blowing your budget. And yes, they freeze beautifully for future meals (which is always a win in my book).

🇫🇷 What Are Veal Paupiettes?

Paupiettes are a traditional French preparation where thin slices of meat — like veal, beef, or chicken — are filled with a savory stuffing, rolled up into tight little parcels, tied with string, and then braised until fork-tender. It’s a classic technique that turns humble ingredients into something deeply flavorful.

Veal paupiettes, in particular, are prized for their tenderness and mild flavor, making them the perfect canvas for creative fillings — and in this recipe, we sneak in a little dried apricot or prune for a subtle hint of sweetness that plays beautifully against the savory stuffing. Don’t skip it — it’s the “secret” that gets people asking for seconds.

Veal Paupiettes Recipe

Prep time: 25 mins
Cook time: 45–60 mins
Servings: 3–4

Ingredients:

For the meat bundles:

• 4 thin veal cutlets (about 120g / 4 oz each)
• 250g (9 oz) ground meat
• 1 small shallot or onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp fresh parsley or herbs of choice
• 1 egg yolk (optional, helps bind)
• Salt & pepper, to taste
• 2 tbsp breadcrumbs (omit for gluten-free)

For the garnish inside:

• 2–3 dried apricots
• 1–2 prunes (or green olives, if you like a briny touch)

Butcher’s string for tying

For the braising liquid:

• 1 small onion, sliced
• ½ red bell pepper, chopped
• 1 clove garlic, minced
• 1 cup white wine or light chicken/vegetable stock
• 1 tbsp olive oil or butter

Instructions:

1. Prepare the Filling

In a mixing bowl, gently combine the ground meat, chopped shallot, garlic, herbs, breadcrumbs, egg yolk, salt, and pepper. Don’t overmix — just until it holds together.

2. Assemble the Paupiettes

Lay each veal cutlet flat on a clean surface. Place a scoop of the filling in the center. Add a slice of dried apricot or prune on top of the filling.

Roll the veal up tightly around the filling like a small parcel, then secure with butcher’s string. Tie again to hold the fruit garnish in place on top.

3. Brown the Bundles

Heat olive oil or butter in a heavy-bottomed pot or Dutch oven. Brown the veal bundles on all sides over medium heat — about 2–3 minutes per side. Remove and set aside.

4. Build the Braise

In the same pot, add the sliced onion, red bell pepper, and garlic. Sauté for 5 minutes until softened and lightly golden.

5. Deglaze & Simmer

Pour in the wine or stock, scraping the bottom of the pot to release the flavorful bits. Bring to a gentle simmer.

6. Braise the Paupiettes

Return the veal bundles to the pot. Cover and simmer over low heat for 45–60 minutes, spooning the liquid over the top occasionally.

7. Finish & Serve

Carefully remove the strings before serving. You can reduce the braising liquid slightly or blend it for a smoother sauce — either way, it’s pure gold.

Serving Suggestions:

Serve each Veal Paupiette with a spoonful of the braising sauce and one of the sweet fruits perched on top. Here are a few of my go-to sides:

• Oven-roasted potatoes with olive oil, salt, pepper, and rosemary
• Roasted sweet potatoes (patate douce) — cubed and caramelized with smoked paprika
• Crisp side salad of romaine, cherry tomatoes, and cucumbers with a zesty vinaigrette

Alyssa’s Economical Tips:

• Freeze for later: Once cooked, these paupiettes freeze beautifully. Reheat gently in the sauce.
• Use leftover stuffing: Roll it into mini meatballs and cook in the braising liquid.
• No veal? Thin chicken or turkey cutlets work well too.

Final Thought

Veal Paupiettes are proof that a few simple ingredients — when wrapped with care — can create a meal that feels like a celebration. They’re rich without being heavy, elegant without being fussy, and a perfect example of how traditional cooking techniques can still shine in a busy, budget-conscious kitchen.

Bon appétit, friends — and don’t forget to tie your bundles with love

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Veal Paupiettes

Tender veal cutlets wrapped around a savory ground meat filling with hints of dried fruit, slow-braised in a fragrant white wine sauce. A comforting and elegant French-inspired dish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 4 thin veal cutlets about 120g / 4 oz each
• 250 g ground meat veal or beef
• 1 small shallot or onion, finely chopped
• 1 clove garlic, minced for filling
• 1 tbsp fresh parsley or herbs chopped
• 1 egg yolk optional, helps bind
• salt & pepper to taste
• 2 tbsp breadcrumbs omit for gluten-free
• 2 to 3 dried apricots for garnish inside
• 1 to 2 prunes or green olives optional, for garnish inside
• butcher’s string for tying the bundles
• 1 small onion, sliced for braising liquid
• ½ red bell pepper, chopped
• 1 clove garlic, minced for braising liquid
• 1 cup white wine or light stock chicken or vegetable
• 1 tbsp olive oil or butter for browning and sautéing

Method

 

1. In a mixing bowl, gently combine the ground meat, chopped shallot, garlic, herbs, breadcrumbs, egg yolk (if using), salt, and pepper. Mix just until it holds together.
2. Lay each veal cutlet flat. Place a scoop of filling in the center and top with a piece of dried apricot or prune.
3. Roll the veal tightly into a parcel and secure with butcher’s string. Optionally, tie fruit garnish on top as well.
4. Heat olive oil or butter in a heavy-bottomed pot. Brown the veal bundles on all sides for about 2–3 minutes per side. Remove and set aside.
5. In the same pot, sauté sliced onion, red bell pepper, and garlic for 5 minutes until softened and lightly golden.
6. Pour in wine or stock, scraping the bottom to deglaze. Bring to a gentle simmer.
7. Return veal bundles to the pot. Cover and simmer on low heat for 45–60 minutes, occasionally spooning liquid over the top.
8. Remove the strings before serving. Optionally, reduce or blend the braising liquid into a smooth sauce.

Notes

Serve each Paupiette with a spoonful of the braising sauce and the fruit garnish on top. Excellent with roasted potatoes, sweet potatoes, or a fresh side salad. For a smoother sauce, blend the braising liquid after cooking. Make sure to rest the bundles briefly before removing the string for clean presentation.