Rollitos de Fillete de Ternera
- 2 1/4 pounds veal leg
- 2 hard boiled eggs, halved
- Freshly ground salt
- Freshly ground pepper
- 4 slices cooked ham, each about 1/8 pound
- 4 teaspoons Dijon mustard
- 4 thick white asparagus tips, cooked
- 1/2 cup flour
- 1/4 cup clarified butter
- 4 eggs
- 4 ounces freshly grated Parmesan cheese
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup butter
Place veal in freezer for about 3 hours, until partially frozen; this makes it easier to cut thin. Slice into 12 thin strips about 4 inches long and 2 inches wide. Trim off fat or skin and pound until very thin. Lay slices out on board or table, 4 rows of 3 slices. Trim 12 toothpicks to 2 inches. If longer, it will impede browning.
Season hard boiled egg halves with salt and pepper. Place 1 half on the end of each of the slices in the first row. Roll up and secure with a toothpick.
At ends of second row of veal, lay a slice of ham and spread 1 teaspoon of mustard over ham. Roll up and secure as before.
At ends of last row of veal, lay 2 asparagus tips, cut to fit. Season with salt and pepper. Roll up and secure as before.
Season flour well with salt and pepper. Add clarified butter to large saute pan over medium heat. Roll the veal rolls in the flour. In separate bowl, beat eggs. Add cheese to eggs. Coat veal rolls with egg mixture. Place in saute pan and cook for about 2 minutes on all sides (4 sides), careful not to burn. Remove to a serving platter and remove toothpicks. Keep warm.
Pour off excess fat in pan. Add Worcestershire sauce, any remaining egg and cheese mixture, parsley, and butter. Stir and serve atop each rollito. Three rollitos, one of each kind, per serving.
A specialty of El Tapatio, Guadalajara, Mexico
Recipe courtesy of Alton Brown