Paupiettes de Veau aux Champignons

Paupiettes de Veau are veal pockets filled with just about anything you wish. I always like to try something new and this was a perfect weekend recipe. A real success too! The challenge here was that the veal cutlets were too skinny. The solution? Place two cutlets next to each other to make a wider area, and fold the sides like you would do with a regular larger cutlet.
I served this dish with a white rice and the extra filling I reheated.

Veal Bundles with a Mushroom Filling

Serves 6


6 veal cutlets, about 5 1/2 oz each
12 oz fresh assorted mushrooms, chopped finely
1 cup chopped walnuts
1 medium onion, minced
6 cloves garlic, minced
1/2 bunch cilantro, chopped
2 bay leaves
2 tsp Piment d'Espelete + 1 tsp to sprinkle
2 Tbsp butter
1 Tbsp olive oil
Salt and pepper to taste
1 cup white wine

Cooking string




Gently pound the cutlets until thin (about 0.2 inch). Set aside.

In a heavy pan, melt the butter. Add the mushrooms and cook on high heat until they render water. Cook for another couple of minutes to allow the water to evaporate. Add the onion, garlic and walnuts. Cool for another 3 minutes. Add 3/4 of the cilantro and the Piment d'Espelette. Season with salt and pepper. Stir and set aside.

Cut 24 pieces of string, about 8 inches each.
Count on using 3 per bundle: Take 3 strings and tie them in the middle with a knot.
Place the knotted strings flat on a working surface and place the cutlet in the center. Place about 1/4 to 1/3 cup of mushroom filling in the center of the cutlet and fold the cutlet on itself. Tie opposite strings together on top of the bundle. Repeat until all the "Paupiettes" are made.

Heat the oven to 350F.
Place the paupiettes in a baking dish. Pour the white wine in the dish. Add the bay leaf.
Sprinkle the paupiettes with the remaining 1 tsp Piment d'Espelette. Drizzle with the olive oil.

Bake for about 25 minutes.

Serve with rice.