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.