Recipe courtesy of Graham Kerr
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Cote de Boeuf for Two

Recipe courtesy of Angie Mar

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Mousseline de Fruit de Mer

Recipe courtesy of Thomas Henkelmann

Melon Tart with Muscat de Beaumes-de-Venise

Recipe courtesy of David Rosengarten

Sabayon of Muscat de Beaumes de Venise with Fresh Berries

Recipe courtesy of Terrance Brennan

Chipotle Mango Pico de Gallo de los Vaqueros

Recipe courtesy of John Aspra

Browse Reviews By Keyword

          Latest Stories