How to make veal paillards?
This recipe takes 65 minutes for 4 servings, intermediate difficulty.
Easy veal paillards recipe step by step. Ready in 1h05. Medium. Serves 4. With 4 escalopes de veau, 4 veal cutlets, 4 escalopes de ternera.
20 min
Prep time
45 min
Cook time
4
Servings
Intermediate
Difficulty
1h5
Total time
Lunch
Meal type
What ingredients for veal paillards?
How to prepare veal paillards?
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1
Place 2 sage leaves on each cutlet.
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2
Season with pepper but do not salt.
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3
After removing the rind from the ham slices, cut them in half and place each half on a cutlet: roll up and maintain the shape of the escalopes by skewering them with small cocktail sticks.
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4
Roll them in flour, brown them in hot butter, deglaze with wine, cover the pan and let simmer for 30 minutes.
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5
Wash and pick the spinach, blanch them in salted boiling water for 15 minutes, drain them carefully.
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6
Coarsely chop them, put them in a sauté pan to sweat, and dry them with a bit of butter.
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7
Add a little tomato concentrate and seedless olives cut into rounds just before the end of cooking the escalopes.
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8
Adjust the seasoning if necessary.
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9
At serving time, arrange the spinach around a warm plate in a crown shape, spoon the sauce over the center of the crown, place the escalopes on this bed, and decorate with olives.
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Frequently asked questions
Preparation takes 20 minutes and cooking takes 45 minutes, for a total of 65 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
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