1 1/2 lbs. Frigo’s (your market’s) milk-fed veal cutlets. Pound to 1/8″ thick. Spread light coating of anchovy paste and butter on each cutlet. Put 2-3 Hadley grass (spring asparagus) tips on each cutlet. Add shredded cheese of your choice. Fontina. Asiago. Romano. Comté. Whatever’s in the fridge. Add a fresh basil leaf. Roll up cutlets and secure with toothpicks.
In a large fry pan, brown cutlet rolls on all sides in a little olive oil. Remove browned rolls to a platter. In the same fry pan, brown a diced shallot. Add 3 tbs. butter. Deglaze with 1/2 cup dry white wine. Scrape and stir. Reduce by half. Add back the veal rolls and squeeze juice of one lemon over them. Add 1/2 cup chicken broth. Cover. Bring to boil. Add a handful of capers. Optional. Simmer for 5 minutes. Serve with Spring Herbs Couscous.