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A plated meal featuring a veal paupiette topped with a prune, served with roasted potatoes, sweet potatoes, and a fresh salad of lettuce, cherry tomatoes, and cucumber.

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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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.