Veal Asparagus Rollatini

1 1/2 lbs. (Frigo’s in Springfield, Mass. or Citarella on the UWS in NYC) milk-fed veal cutlets pounded 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 over herbed couscous.


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