Quebec Grain-Fed Veal Paupiettes with Ermite Blue Cheese

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: chef

Preparation: 15 minutes

Cooking: 10 minutes

Cooking method: stir frying




  • 1 leek, finely chopped (white part only)
  • 15 ml (1 tbsp) olive oil
  • Freshly ground black pepper
  • 225 g (1/2 lb) crumbled Ermite blue cheese
  • 4 Quebec Grain-Fed Veal cutlets, 100-120 g (1/4 lb) each
  • 15 ml (1 tbsp) olive oil


  1. Preheat oven to 175°C (350°F).
  2. Heat 15 ml (1 tbsp) olive oil in a skillet, sweat the leek and add pepper to taste. Add the cheese and mix well.
  3. Flatten the veal cutlets on a cutting board. Spoon some of the leak mixture in the centre of each cutlet then roll and tie the paupiettes. If necessary, fasten them with a tooth-pick.
  4. Heat 15 ml (1 tbsp) olive oil in a skillet and brown the paupiettes. Transfer to a baking dish and cook in the oven for about 5 minutes.
  5. Serve on a bed of pasta with a tomato sauce of your choice, accompanied by steamed asparagus.

Note: milder cheeses may be substituted, such as Le Douanier de Fritz Kaiser, or Mamirolle.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011


Recipe provided by François Pellerin.