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  • 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


  • 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.


For more information and recipes from this series, click on the following link

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