Veal Cutlets en Papillote

Name: Veal Cutlets en Papillote
Yield: Serve six people
Cuisine: French
Ingredients: 6 veal cutlets, trimmed; 200 g butter; ½ cup chopped basil; 2 tsp chopped thyme; salt and pepper; 1 carrot, cut into julienne and blanched; 2 onions, chopped and softened in butter; 2 tsp meat glaze; 2 egg whites; 60 ml olive oil; 6 mushrooms, washed, sliced and tossed in butter; 6 cloves garlic, crushed

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

6 veal cutlets, trimmed
200 g butter
2 tsp chopped th

Oceania
Europe
Australia
France
Main course
Mediterranean

Method

Season the cutlets and quickly brown them in 50 g of the butter. Set aside to cool. Soften the remaining butter and incorporate with the herbs, garlic and meat glaze. Season with salt and pepper. Set aside.

Cut some parchment paper into six heart shapes 25-cm wide. Leaving a 4-cm margin on the outside edge, divide the carrot julienne and softened onion on one half of each heart, lay the