Paupiette de veau

4 fine sliced of veal, size of 12 x 15 cm
250 gram of minced pork or chicken
100 gram of minced mushroom
1 onion, chopped
2 tablespoon of olive oil
1 glass of white wine
half glass of water
salt & pepper

1. Cook the meat & mushroom & onion in 1 tablespoon of oil for 5 minutes
2. Set aside, fill sliced veal with one tablespoon of cooked meat, tight well with the kitchen thread
3. Cook the veal in medium heat with 1 tablespoon of oil 4 minutes each side
   
4. Inside the pan, add 1 glass of white wine & half glass of water (white wine can be replaced by chicken broth with an addition of 1 tablespoon of vinegar) add salt & water
   
5. Simmer in low heat, the paupiette for another 20 minutes
6. Serve with boiled carrot & potatoes or steamed rice