Paillard is an old French term for a boneless piece of meat that has been pounded thin. Pounding or butterflying tenderises the meat and creates a thinner cut that cooks faster with less moisture loss. The modern culinary term for a thin slice of meat is nowadays called escalope.
In this recipe we use this technique and then roll the veal with a filling of spinach and cheese to elevate this easy dish with extra flavours and textures. Served with a mix of carrot and pumpkin mash it’s a very colourful, appealing dish. Perfect for the whole family when in need of a quick and easy weeknight dinner.
Read also our other veal recipes.
Rolled Veal Paillard with Spinach
- 2 pcs veal rump 110 gr each
- 400 gr fresh spinach
- 1 garlic clove sliced
- 1 tbsp lemon peel julienned
- 20 gr butter
- 20 gr grated parmesan cheese
- Flatten the veal rump between 2 sheets of parchment paper until the escalopes are 3mm thick. Place in the refrigerator.
- Sauté the garlic and lemon peel in butter until fragrant. Add the fresh spinach, stir in the rest of the butter until cooked, and season to taste.
- Arrange the veal escalope on a flat surface, season with salt and pepper, top with cooked spinach and sprinkle with parmesan cheese. Roll firmly and secure with toothpicks.
- Place the veal rolls in the air fryer at 200°C for 8-10 minutes.
- Remove the toothpicks before serving with lemon segments and a vegetable garnish of your choice.
- The best veal cuts for the escalope are the topside, rump or loin.
- An escalope (French name) is a piece of boneless meat that has been pound using a meat tenderizer to break down the fibres and tenderize the meat.
- The parmesan cheese can be replaced with mozzarella or provolone cheese.