Veal cutlets with Appenzell and pineapple

Préparation
15min
Cooking
15min
Difficulty
Cost
For 6 people
  • 12 veals cutlets
  • 250 g Appenzell cut into thin strips
  • 6 slices canned pineapple in juice
  • 1 tsp paprika
  • Freshly-milled pepper
  • Salt
  • Drain the pineapple slices, saving the juice, and cut into thin strips.

    Lay the cutlets on the counter, top each with pineapple strips and Appenzell, sprinkle with pepper and paprika, and roll into small cigar-shaped tubes.

    Lay in a baking sheet, pour the pineapple juice on the cigars, and season with salt and pepper.

    Preheat the oven to 210 °C and bake for 15 min.

    Serve hot.

    Perfect wine pairing

    More about this grape variety

    Merlot de France

    Smoothness that is perfect with roasted poultry. Whether it is duck breast skewers or chicken or goose rillettes, Merlot’s leathery touch goes wonderfully with the subtly wild notes of our favorite feathered friends. Its velvety tannins are a marvelous companion to the melt-in-your-mouth delight of goose rillettes or roasted chicken. Merlot’s fresh, elegant, luscious charm. Beloved on every continent, Merlot – another French treasure – embodies charm. It has a luscious, fleshy feeling on the palate and lovely balance with velvety tannins. Warm notes that pair exquisitely with grilled veggies. Generous and flattering, Merlot is a warm grape variety that is perfect for Mediterranean dishes like ratatouille or grilled vegetables, like Zucchini and Eggplant on Fougasse. A delightful, bruschetta-style wonder that is taken to a higher level with Merlot’s stewed-fruit aromas.

    When the new wave of French Touch artists interpret VDF on social networks