Veal and Asparagus Rolls

Veal roll is a fabulously tasty and effective meat dish, from which all your guests will be delighted. Veal turns juicy, tender – bon appetit!


4 veal escalopes
8 asparagus stalks
4 thin slices of veal sausage
2 thin slices of Dutch cheese
4 strips of smoked bacon
2.5 tablespoons flour
3 tablespoons butter
1 tbsp vegetable oil
3 tablespoons dry white wine
salt, pepper to taste

How to cook veal mini rolls

Wash and peel the asparagus. Lower the stems for 3 minutes. into boiling water. Discard in a colander, retaining 3 tablespoons of the decoction. Wash the veal escalopes, put each between two layers of cling film and beat off into rectangles about 12 x 18 cm in size. Slightly add salt. Veal sausage and bacon cut into thin slices. Put a piece of sausage and cheese on each escalope. Place 2 stalks of asparagus on top so that the tips are visible on both sides. Roll up rolls. Mix flour with salt and pepper and roll each roll in this mixture. Wrap rolls in strips of bacon. Heat in a pan with 2 tablespoons of butter and 1 tablespoon of vegetable oil, fry the rolls, often turning over, 10 minutes.
Quickly boil the wine with the remaining butter and pour the finished rolls with this sauce.

Bon Appetit!