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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.

tenderizing meat

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.

veal paillard

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 mins
Cook Time 10 mins
Total Time 50 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
 
 

  • 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.
    tenderizing meat
  • 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.
    cooking spinach
  • 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.
    rolling veal paillard
  • Place the veal rolls in the air fryer at 200°C for 8-10 minutes.
    rolled veal paillard
  • Remove the toothpicks before serving with lemon segments and a vegetable garnish of your choice.
    veal paillard

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
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