Veal and Vegetables en Papillote

Oxmoor House
4 servings.


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Vegetable cooking spray
4 (4-ounce) veal cutlets
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large round red potatoes, thinly sliced
1 sweet red pepper, cut into thin strips
1 medium-size yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
2 teaspoons olive oil


Cut 4 (12-inch) squares of parchment paper; fold squares in half, and trim each into a large heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with cooking spray.

Place a veal cutlet on half of each parchment heart near the crease. Sprinkle veal evenly with garlic, salt, and ground pepper. Arrange potato slices over veal.

Combine red pepper strips and remaining 6 ingredients in a large bowl; toss well. Spoon vegetable mixture evenly over potato slices. Fold free halves of hearts over veal and vegetables; bring edges together. Starting with rounded edges of hearts, pleat and crimp edges to make airtight seals. Bake at 350° for 25 minutes or until packets are puffed and lightly browned.

Place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 247
Caloriesfromfat 22 %
Fat 6.1 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 26.3 g
Carbohydrate 22.1 g
Fiber 0.0 g
Cholesterol 94 mg
Iron 0.0 mg
Sodium 253 mg
Calcium 0.0 mg