Rolled Veal Paillard with Spinach

🧂 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

• 1 Flatten the veal rump between 2 sheets of parchment paper until the escalopes
  are 3mm thick. Place in the refrigerator.
• 2 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.
• 3 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.
• 4 Place the veal rolls in the air fryer at 200°C for 8-10 minutes.
• 5 Remove the toothpicks before serving with lemon segments and a vegetable garnish
  of your choice.

Nutrition Info