Rolled Veal Paillard with Spinach

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

Paillard is an old French term for a boneless piece of meat that has been pounded thin.

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Meat & Poultry

Cuisine French

Servings 2 people

Calories 166 kcal

EQUIPMENT (click pictures for details)

Air fryer

Meat tenderizer

Frying pan no lid

Ingredients

 

MetricUS customary

 

1x2x3x

• 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

Instructions

 

• 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.
  

Notes

• 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.

Nutrition for 1 portion

Calories: 166kcalCarbohydrates: 9gProtein: 10gFat: 12gCholesterol: 10mgSodium: 406mgFiber: 5gSugar: 1gVitamin A: 19200IUVitamin C: 61mgCalcium: 319mgIron: 6mg

Keyword meat pounder, meat tenderizer, paillard, veal

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