Preparation time: 10-15 minutes
Cooking time: 40 minutes
For 4 people
In an oiled frying pan, brown the stuffing with the peeled garlic and cut into small pieces. Salt, pepper, add a few chopped basil leaves. Mix and reserve.
Using a rolling pin, flatten the veal cutlets so that they are even. Spread them with onion confit and place a heaping tablespoon of stuffing in the center of each.
Roll up the cutlets, place a thin slice of bacon around each and tie to hold everything together.
Fry an onion in an oiled casserole dish with the bacon bits. Add the white wine, let it evaporate then add the hot broth, the bouquet garni and the paupiettes.
Cook until done (about 40 minutes).
Serve with fried potatoes.