Veal Roulades with Spinach and Pumpkin
Rinse the spinach and blanch in a pot of slightly salted boiling water for 1 minute, drain well. Finely chop the pumpkin and mix with the paprika, generously season with salt and pepper.
Place the veal between 2 sheets of plastic wrap and with the flat side of a meat mallet or the bottom of a pan pound the meat flat, season with salt and pepper.
Spread the spinach and the pumpkin filling on the veal and roll up from one long side, secure with toothpicks.
Heat the clarified butter in a pan and saute the veal until browned all over. Add the white wine and the lemon juice, cover and simmer over medium heat for 10 minutes.
Remove the veal rolls from the pan and keep warm.
Stir the cream into the sauce, bring to a boil and let it boil until slightly reduced. Stir in the maple syrup and season with salt and pepper.
To serve, remove the toothpicks, thinly slice the veal and serve with the sauce.