Veal Roulades with Asparagus Filling

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Veal Roulades with Asparagus Filling
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the veal
4
2 tablespoons
1 tablespoon
2 teaspoons
For the filling
8 stalks
white Asparagus (thinner)
4 tablespoons
Ricotta cheese (or cream cheese)
2 tablespoons
chopped Chervil leaf
freshly ground Pepper

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.