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Slice the veal vertically into 1/2 cm slices. Then using a meat hammer beat the slices ½ as thin again.
Place the bread crusts into the blender and pulse until chunky, then toss into a mixing bowl.
Finely chop the garlic, capers, and basil, then mix into the breadcrumbs and stir through the cubed fetta cheese. This will be the stuffing for veal.
Lay 1 piece of prosciutto onto your bench, then 1 piece of veal, top with a piece of piquillo, then place 2 tbsp of stuffing onto the veal and roll over into a parcel.
Place an oven-proof pan on to heat with a splash of oil. Seal the veal paupiette for 1 minute, add a splash of the white wine.
Place into a pre-heated oven at 200C for 7-10 minutes.
Remove the veal from the pan and set aside. Place the pan used to cook the veal back onto the stove on high heat. Add the remaining white wine and a knob of garlic butter and cook for a further 2 minutes to thicken the sauce.
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