VEAL ROLLS WITH ASPARAGUS
Grain Fed veal, Milk Fed Veal
Veal Cutlets
30 min
Preparation
20 min
Cooking
4
Portions
Ingredients
- Veal cutlets Fontaine Family (12 to 14 slices)
- 125 ml (½ cup) grated Emmental cheese
- 6 slices (75 g) prosciutto, chopped
- 45 ml (3 tbsp.) fresh parsley, chopped
- 12 asparagus, cut in 3
- 45 ml (3 tbsp.) all purpose flour
- 30 ml (2 tbsp.) olive oil
MUSHROOM SAUCE
- 45 ml (3 tbsp.) butter
- 250 ml (1 cup) white mushrooms, sliced
- 180 ml (¾ cup) white wine
- 250 ml (1 cup) of beef stock
Preparation
- Preheat oven to 375°F (175°C).
- In a food processor, process cheese, prosciutto and 2 tbsp. (30 ml) parsley.
- To ensure optimal tenderness, pound cutlets with a meat tenderizer.
- Place 1 tbsp. (15 ml) of the stuffing and 3 pieces of asparagus on each veal cutlet. Roll up and secure with a toothpick.
- Dredge veal rolls in flour. Shake off excess flour.
- Heat oil in a frying pan and quickly sear veal rolls on all sides.
- Place rolls on a baking sheet and bake until veal is cooked and cheese is melted, about 10 minutes.
- In the same pan used to sear the rolls, melt the butter and sauté the mushrooms. Deglaze with the white wine, add the beef stock and reduce by half.
- Add the rolls to the sauce, garnish with the remaining parsley and serve.
Side dishes
Tips and Tricks
Pounding the cutlets with a meat tenderizer not only serves to flatten the cutlet and break up the fibers, but it also ensures that all the slices are of the same thickness and cook at the same time, thus avoiding overcooking.