Veal Bundles with Ham and Gruyère

🛒Ingredients (Grocery List)

  • 4 Veal Cutlets, pounded 1/2 inch thick

  • Salt and Pepper

  • 2 thin slices of Ham, cut in half

  • 1 tbsp Dijon Mustard

  • 4 thin slices of Gruyère Cheese

  • All-purpose Flour for dredging

  • 2 large Eggs, lightly beaten

  • 4 to 5 tbsp dry Breadcrumbs

  • 3 tbsp Butter, plus more if needed

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 40 min


🥣Instructions

1. Season the Cutlets with Salt and Pepper. Top each with half slice of Ham, spread with Mustard. And cover with a Cheese slice. Roll up each cutlet, tucking in the sides as you go. Tie the bundles with kitchen string.

2. In separate soup plates, spread the Flour, Eggs, and Breads Crumbs. Dredge the Cutlets lightly in Flour and dip in the Eggs, letting any excess drip back into the plate. Dredge the Cutlets in the Breadcrumbs, pressing lightly to help the Crumbs adhere.

3. In a flameproof casserole, melt the Butter over medium heat. Add the Veal bundles and brown on all sides, then reduce the heat to low, cover, and cook for 30 to 40 minutes.

4. Remove the kitchen string. Transfer the Veal bundles to a warmed platter and serve.


💡Tips

  • It’s even better to bake these Paupiettes in a moderate oven at 350 degrees.

  • Serve simply with pasta or, more indulgently, with deep-fried Pommes Dauphine.