Veal Roll
Main Dishes • European
Description
Veal Roll
Ingredients
- Escalopes 4 pieces
- Asparagus 8 stalks
- Cervelat Sausage 4 pieces
- Edam Cheese 5 oz
- Wheat Flour 2½ tablespoons
- Butter 3 tablespoons
- Dry White Wine 3 tablespoons
- Salt to taste
- Vegetable Oil 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the lower ends of the asparagus and immerse the stalks in boiling water for 3 minutes. Remove the asparagus and reserve 3 tablespoons of the broth.
Step 2
Place the escalopes between two layers of plastic wrap and pound each into a rectangle measuring 12x18 cm. Season with salt.
Step 3
On each escalope, place a piece of sausage and cheese, and top with 2 stalks of asparagus. Roll up and secure with twine or toothpicks. Mix the flour with salt and pepper and coat the rolls.
Step 4
Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a skillet. Sauté the rolls for 10-15 minutes, turning frequently.
Step 5
In a saucepan over high heat, bring the wine, remaining butter, and asparagus broth to a boil and drizzle this sauce over the rolls.
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