Veal Paupiette

Ingredients:

• 4 veal escalopes (thinly sliced)
• 4 slices of Parma ham
• 4 slices of Provolone cheese
• 2 tablespoons of flour
• 1 egg
• 1 cup of breadcrumbs
• 2 cloves of garlic (minced)
• 1/2 cup of white wine
• 1/2 cup of chicken broth
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 375°F.
2. Season each veal escalope with salt and black pepper, and then lay a slice of Parma ham and a slice of Provolone cheese on top of each escalope.
3. Roll up each escalope tightly and secure with toothpicks.
4. Place flour, beaten egg and breadcrumbs in separate dishes and coat each veal paupiette in flour, then egg and finally breadcrumbs.
5. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat, and then place the veal paupiettes in the skillet. Cook for 2 minutes on each side to brown.
6. Remove the veal paupiettes from the skillet and set them aside in a baking dish.
7. In the same skillet, add minced garlic and cook for 1 minute. Then add white wine, chicken broth and the remaining butter to the skillet. Cook until the sauce reduces by half.
8. Pour the sauce over the veal paupiettes in the baking dish.
9. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and bake for another 10 minutes or until the veal paupiettes are golden brown and the cheese is melted inside.
11. Remove the toothpicks before serving.

Verdict:

Veal paupiette is a classic French dish that makes a stunning presentation. The combination of tender veal, salty Parma ham and gooey Provolone cheese is a match made in heaven. The crispy breadcrumb coating adds a nice texture to the dish. The garlic white wine sauce brings everything together and adds a burst of flavor that complements the veal perfectly.

Serving suggestions:

Veal paupiette can be served with a side of roasted vegetables or a simple green salad. It pairs well with a glass of red wine, such as Pinot Noir or Chianti.