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Veal cutlets with asparagus, pine nuts and white wine sauce
par À table
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| Portion(s):
6 |
| preparation time:
50 minutes |
| Cooking time:
20 minutes |
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Ingredients: |
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 Preheat oven 180 C (350 F)
2 large bunches of slender asparagus
1 large egg
1 egg yolk
1 100 g (3 1/2 oz) roll of fresh goat cheese with pepper, at room temperature
80 ml (1/3 cup) 35% cream
45 ml (3 tbsp) bread crumbs
6 veal cutlets, sliced very thin about 150 g (5 oz) each
White wine sauce
125 ml (1/2 cup) pine nuts
butter, in sufficient quantity
8 finely sliced grey shallots
125 (1 cup) veal stock
15 ml (1 tbsp) cornstarch mixed whit 30 ml
(2 tbsp) water
salt and pepper to taste
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Preparation:
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Trim the asparagus then place them in a casserole of boiling water and allow them to cook for 10 minutes. They should remain slightly crispy. In a small nonstick pan, brown the pine nuts dry for about 2 minutes until they become lightly coloured. Set aside.
In a bowl, whip the egg and the egg yolk. Crumble the goat cheese and add to the eggs and stir vigorously whit a whisk. Add the cream and bread crumbs, then salt and pepper and mix one more time.Spread this preparation on the cutlets and place a few pre-cooked asparagus on each. Roll the cutlets, not too tighly, and insert a toothpick at each end of the rolls to keep them well closed.
Heat 45 ml (3 tbsp) of butter at medium high in a large pan and quickly brown the rolls on all sides. Place in the oven and cook for 6-7 minutes. In the meantime, heat 45 ml (3 tbsp) of butter in a small casserole over medium heat and brown the shallots for 3 minutes. Deglaze whit white winw and allow to reduce by one third. Pour in the veal stock and bring to a boil. Add the cornstarch and water and cook for 3 minutes more then remove from heat. Season to taste with salt and pepper and add some of the pine nuts. Pour the sauce onto the plates, and place the rolls in it. Spinkle with the remaining pine nuts and serve.
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