Food recipes

Veal paupiettes with peppers and Comté


The veal paupiette recipe with peppers and Comté offers a Mediterranean note to this great classic of gastronomy.

Ingredients for 4 persons :

  • 5 veal cutlets
  • 2 peppers
  • 8 olives black pitted
  • 80 g of Comté
  • 2 tbsp. tablespoons of olive oil
  • 20 g butter
  • 2 eggs
  • 2 tbsp. tablespoon of wine vinegar
  • 20 cl of chicken broth
  • 1 twig of thyme
  • Salt pepper

Veal paupiettes with peppers and Comté

- Oil a baking sheet, place the whole peppers on it. Put in the oven and let the skin darken. Seal the peppers in a plastic bag for 5 to 8 minutes. Then remove the skin easily. Seed them and remove the peduncle.

- Cut the Comté into slices.

- Cut the olives into pieces.

- In the bowl of a blender, combine a raw cutlet cut into pieces, an egg yolk. Mix, season and mix again.

- Wrap the other cutlets flat in cling film. Flatten them with a rolling pin. Unwrap and brush with remaining egg yolk. Season, place a slice of pepper, a layer of stuffing, a slice of cheese and a few olives on top.

- Wrap the filling with the cutlets and tie the whole into paupiettes.

- In a casserole dish, heat the oil and butter, brown the paupiettes. Deglaze with the vinegar and broth. Add a sprig of thyme. Cover and cook for 15 to 20 minutes.

- Remove and reserve the paupiettes. Reduce the sauce over high heat.

- Serve the paupiettes with the sauce. Enjoy!

Chef's BBA

- The veal can be replaced with turkey and the Comté with Emmental.

COOKING WORDS

Deglaze: dissolve in a liquid (water, vinegar, crème fraîche, wine, veal stock, etc.) the cooking juices attached to the bottom of the container after cooking. You should then rub the pan with a spatula to release them and mix them with the liquid. They will be useful for preparing a sauce.

Recipe: T. Debéthune, Photo: C. Herlédan

Video: Bell peppers and egg cake: a delicious idea for a tasty dinner! (October 2020).