Paupiettes de Veau à la Crème

1.Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 0.5 cm thickness using a meat mallet or rolling pin.

2.In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion and garlic until translucent, about 3-4 minutes.

3.Add the finely chopped mushrooms and diced ham to the skillet, cooking for an additional 5-7 minutes until the mushrooms are softened and any liquid has evaporated. Season with salt and pepper, and stir in the chopped parsley. Remove from heat and let cool slightly.

4.Lay each veal cutlet on a clean surface and place a spoonful of the mushroom and ham mixture in the center of each cutlet. Roll the cutlets tightly, securing them with kitchen twine or toothpicks to hold the filling inside.

5.In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium-high heat. Sear the rolled paupiettes on all sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.

6.In the same skillet, pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

7.Stir in the heavy cream and Dijon mustard, mixing well. Season with salt and pepper to taste.

8.Return the paupiettes to the skillet, ensuring they are covered with the sauce. Cover and simmer on low heat for 20-25 minutes, turning occasionally, until the veal is cooked through and tender.

9.Once cooked, remove the paupiettes from the skillet and let them rest for a few minutes before slicing. Serve drizzled with the creamy sauce.