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Veal Roulades with Asparagus Filling

Veal Roulades with Asparagus Filling
40 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
For the veal
4 thin Veal cutlets
2 tablespoons Butter
1 tablespoon Vegetable oil
Salt
Pepper
2 teaspoons Lemon juice
For the filling
8 stalks white Asparagus (thinner)
4 tablespoons Ricotta cheese (or cream cheese)
2 tablespoons chopped Chervil leaf
Salt
freshly ground Pepper
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Preparation steps

1

Rinse meat, pat dry, pound flat, season with salt and pepper and drizzle with lemon juice.

2

Peel asparagus, cut off ends, cook about 15 minutes in boiling salted water, remove, rinse with cold water and pat dry. Spread ricotta on the cutlets and garnish with chervil. Place the asparagus on top, roll up and secure with toothpicks. Season with salt and pepper.

3

Heat butter and oil and cook the roulades around 6-8 minutes on all sides.

4

Serve roulades garnished with chervil. As desired serve with buttered potatoes, tourned fresh mushrooms and green asparagus.