Veal Roulades with Asparagus Filling
- For the veal
- 4 thin Veal cutlets
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 teaspoons lemon juice
Rinse meat, pat dry, pound flat, season with salt and pepper and drizzle with lemon juice.
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.
Heat butter and oil and cook the roulades around 6-8 minutes on all sides.
Serve roulades garnished with chervil. As desired serve with buttered potatoes, tourned fresh mushrooms and green asparagus.