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James Reeson

Veal Fillet Paupiette


Serves 4

Ingredients

  • 150g veal loin fillet
  • 2 cups bread crusts
  • 1 clove of garlic
  • 6-8 (Always Fresh) capers
  • ¼ bunch basil
  • 100g fetta cheese, cubed
  • 100g (Always Fresh) Piquillo roasted peppers
  • 10 slices of prosciutto
  • 1 glass of white wine
  • splash olive oil
  • 1 knob garlic butter

Method

  1. Slice the veal vertically into 1/2 cm slices. Then using a meat hammer beat the slices ½ as thin again.
  2. Place the bread crusts into the blender and pulse until chunky, then toss into a mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Place into a pre-heated oven at 200C for 7-10 minutes.
  7. 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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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

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