Veal saltinbocca with a spicy couscous


Recipe preparation
  • Thinly slice the Mimolette cheese
  • Prepare the Couscous with Spices as indicated on the pack. Add some olive oil
  • Put the escalopes on a chopping board, cover with greaseproof paper and flatten with a rolling pin
  • Season the escalopes with salt and pepper, and spread the chive sprigs on it
  • Cover each escalope with cheese slices and with one bacon slice too. Roll them and maintain with a wooden stick
  • Heat a pan with some olive oil in it and cook the escalopes for 10 minutes on a low heat, regularly turning them so that they are well browned
  • Serve with the couscous, decorate with some chive sprigs


  • You can replace the Dutch cheese with Parmesan cheese and the bacon with smoked streaky bacon


  • 250 g of Tipiak Couscous with Spices
  • 8 thin veal escalopes (about 400 g)
  • 8 bacon slices
  • 80 g of Dutch cheese (Mimolette)
  • 10 sprigs of chive
  • 2 tablespoons of olive oil
  • Salt, pepper

Used in the recipe

Products used

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