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Veal Paupiette



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6 lb. veal leg, top round, cap off (IMPS/NAMP 349A)
12 oz. thinly sliced pancetta
1/4 cup finely chopped parsley
all-purpose flour, as needed
butter, as needed
2 oz. pancetta, finely diced
1 cup carrots, coarsely chopped, about 5 oz.
1 cup onion, coarsely chopped, about 6 oz.
1/2 cup celery, coarsely chopped, about 3 oz.
3 shallots, coarsely chopped
1 tbsp. dried basil leaves
1 tbsp. dried marjoram leaves
1-1/2 qt. beef stock or broth
3 lb. cooked angel hair pasta, hot


  1. 1
    Cut veal into 24 four-ounces slices. Pound slices to _-inch thickness. Cover each slice with pancetta; sprinkle with parsley. Roll up each veal slice, jelly roll style, enclosing pancetta. Tie rolls at 1½-inch intervals.
  2. 2
    Dredge veal rolls lightly in flour. Brown in butter. Transfer to baking pan.
  3. 3
    Sauté pancetta, carrots, onion, celery, shallots, basil and marjoram until onion is soft. Stir in stock; pour mixture over veal rolls. Bake in 325°F oven, covered, 45 minutes or until veal is tender.
  4. 4
    Remove veal rolls; keep warm. Reduce stock mixture to the consistency of whipping cream; keep hot.
  5. 5
    Cut 1 veal roll crosswise into _-inch thick slices. Plate on top of 2 ounces pasta. Top with ¼ cup sauce.

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preparation methods
cuisines European, French
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