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 thin Veal cutlets
2 tablespoons butter
1 tablespoon vegetable oil
salt
peppers
2 teaspoons lemon juice
For the filling
8 stalks white Asparagus (thinner)
4 tablespoons Ricotta cheese (or cream cheese)
2 tablespoons chopped Chervil
salt
freshly ground peppers
How healthy are the main ingredients?
saltRicotta cheese

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.