Veal Paupiettes Recipe

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5 from 1 vote

Veal Paupiettes Recipe

Delicious French-inspired veal paupiettes perfect to go along almost any Paleo side dish.

Course Main Course

Cuisine French

Keyword paupiettes, veal

Prep Time 45

Cook Time 40

Total Time 1 25

Servings people

Calories 1482kcal

Cost 25

Ingredients

1 lb. ground veal
8 thin veal cutlets or beef cutlets
8 slices pork belly
6 shallots
2 oz. Crimini mushrooms
4 tbsp. beef stock
4 tbsp. fresh parsley minced
1 tbsp. ground nutmeg
1 tbsp. white wine vinegar:
2 tbsp. Paleo cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 350 F.
Cut 1 oz. of mushrooms and 4 shallots into small chunks.
2 oz. Crimini mushrooms, 6 shallots
In a skillet, melt 1 tbsp. of the cooking fat over medium heat.
2 tbsp. Paleo cooking fat
Cook the mushrooms and the shallots until soft and crispy (about 5 minutes). Add the white wine vinegar and 2 tbsp. of beef stock and cook for a few more minutes.
4 tbsp. beef stock, 1 tbsp. white wine vinegar:
Add the fresh parsley and the ground nutmeg, season to taste, and combine well.
1 tbsp. ground nutmeg, Sea salt and freshly ground black pepper to taste
Empty the mixture from the skillet into a big bowl and let it cool down.
Once cool enough, add the ground veal to the bowl and combine together.
1 lb. ground veal
Fill each veal cutlet with an equal portion of the ground veal mixture and roll a slice of pork belly around it.
8 thin veal cutlets, 8 slices pork belly
Tie each cutlet together to hold it closed.
In the same skillet as before, on medium-high heat, cook each side of the paupiettes for 4 to 5 minutes or until brown.
Place all the paupiettes in a roasting pan and roast for 40 minutes in the preheated oven.
While the veal is in the oven, thinly slice the remaining mushrooms and shallots.
In the same skillet as before, add 1 tablespoon of cooking fat and cook the shallots until brown.
Add the mushrooms, 2 tbsp. of beef stock and ½ cup of water. Season to taste with sea salt and pepper. Cook for 4 to 5 minutes and set aside.
Once the paupiettes are ready, top with the shallots and mushrooms mixture and sprinkle with fresh parsley to serve.
4 tbsp. fresh parsley

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