• 1 kg veal fillets, cut into 60-70g thin slices
• 200 g mozzarella cheese, cut into finger shaped sticks
• 1 medium carrot or 150 g, cut into finger shaped sticks
• 200 g mortadella sausage, cut into finger shaped sticks

• For the sauce:

• 2 tablespoons olive oil
• 2 medium onions or 250 g, diced
• 1 medium carrot or 150 g, diced
• 1 clove garlic, crushed
• 3 medium tomatoes or 400 g, diced
• 1 sachet MAGGI® Bolognaise Mix
• 1 cube MAGGI® Chicken Bouillon
• 1 teaspoon ground black pepper
• Lemon zest, one piece only
• 3 cups water or 750 ml

Preparation

Place veal slices on cling film, cover with another and flatten the fillets gently with a wooden crusher without damaging it and set aside. Repeat the same with the rest of fillets.

Place a stick of mozzarella, carrot and mortadella in the center of the fillet. Roll the fillets nicely with the help of cling film. Remove cling film and secure paupilettes with toothpicks.

Heat oil in a large pan, cook the veal paupilettes individually (not all at one time) for 2-3 minutes until they become golden brown. Remove from pan and set aside. Remove the toothpicks.

In the same pan, add onions, carrots, garlic and cook for 3-4 minutes.

Add tomatoes, MAGGI® Bolognaise Mix , MAGGI Chicken Stock cube, pepper, lemon zest, water and bring to boil for 2-3 minutes.

Place the veal paupilettes carefully in the sauce, cover and cook on low heat for 10-15 minutes or until the meat becomes tender.