Veal paupiettes with goat cheese and arugula
Ingredients
Instructions
- 4 very thin veal cutlets
- 4 slices raw ham
- 1 Log of fresh goat cheese
- 100 g Arugula
- 6 shallots
- 1 tbsp. Honey
- 4 tbsp. tablespoons Oil
- 1 glass of white wine (12 cl)
- 2 tbsp. Mustard
- 3 tbsp. cream
- Salt
- Pepper
- In a skillet, heat 2 tbsp. tablespoons of oil and melt 2 shallots, minced.
- Add the arugula to soften it 15 sec. Coarsely mix this mixture with the goat cheese and honey.
- Spread the flattened cutlets with the goat cheese mixture. Roll in ballotin.
- Surround with ham on the width and tie.
- In a skillet, heat 2 tbsp. tablespoons of oil and brown the remaining whole shallots with the paupiettes.
- Add wine and mustard. Cover and simmer 10 to 15 minutes, turning and basting regularly with cooking juices.
- Bind with the cream.
- Serve hot with pan-fried green vegetables, beans or snow peas.
The board : - Enhance the taste of arugula with arugula or honey flavored mustard (Maille)
Veal paupiettes with goat cheese and arugula
Today we offer you the following recipe: Veal paupiettes with goat cheese and arugula
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Veal paupiettes with goat cheese and arugula Recipe – Veal paupiettes with goat cheese and arugula Recipes
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