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Veal Paupiettes with Prosciutto and Mint
Recipe courtesy of the Dairy Farmers of Canada.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
6 paupiettes
12 prosciutto slices
6 5 oz veal cutlets
6 Canadian Emmenthal cheese slices
12 large fresh mint leaves
Dijon mustard
Method/Steps
1. On cutting board, place 2 prosciutto slices side by side; top with one veal cutlet, one slice of Canadian Emmental cheese and 2 mint leaves.
2. Brush with Dijon mustard and season to taste. Roll up delicately and secure with toothpicks. Repeat with remaining veal cutlets.
3. Grill over medium-high heat for 7 to 8 minutes, turning several times. Serve with buttered beans and vegetable medley.
Wine and Spirits Match
Serve with a glass of Sangiovese.