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A veal Paillard

A veal Paillard

The recipe is very tasty and tender veal dishes.

Cooking time 60 minutes Number of servings2

Ingredients for A veal Paillard

Step-by-step instruction of cooking A veal Paillard

Step 1

Prepared by prescription from "the Book about tasty and healthy food" of 1952 ed.
Slice the veal in thin pieces the size of a palm and gently beat. Prepare the filling: chop finely the onion and fry it in butter; pieces of stale bread soaked in milk and wrung out the excess moisture, mix with the onions, season with salt, pepper, mix well, put on the pan and fry on low heat. On each slice of meat put a tablespoon of prepared stuffing, wrap the meat in the form of tubes, connected by threads and salt. Then put in a pan with hot oil to quickly fry on high heat on all sides until browned. Then reduce the heat, add 1 Cup of beef broth, 2 tbsp. spoons of tomato puree and simmer until tender for 40-50 minutes. Serve, removing the skin and watering the juice obtained by stewing. Separately file a tomato sauce. On 500 g meat (pulp)- 1 big onion, 100 g stale white bread without crusts, 1/2 Cup milk, 3 tbsp oil.