Veal cutlets with asparagus and pine nuts, white wine sauce
50
20
6
No
Ingredients
- 2 large bouquets of fine green asparagus
- 1 egg
- 1 egg yolk
- 1 roll of 100 gr (3 1/2 oz) of fresh pepper goat cheese, at room temperature
- 80 ml (1/3 cup) of cooking cream
- 45 ml (3 tablespoons) of bread breadcrumbs
- 6 lean veal cutlets of 150 g (5 oz) each
- White wine sauce
- 125 ml (1/2 cup) of pine nuts
- Butter in sufficient quantity
- 8 finely minced grey shallots
- 125 ml (1/2 cup) of white wine
- 250 ml (1 cup) of veal stock
- 15 ml (1 tablespoon) of cornstarch diluted in 30 ml (2 tablespoons) of water
- Salt and pepper up to taste
Preparation
Side-by-side mode- Preheat oven at 350 °F (180°C).
- Trim asparagus, then soak in a casserole filled with boiling water and cook for 10 minutes. Should stay lightly crispy.
- In a small nonadhesive pan, at medium heat, dry grill pine nuts for 2 minutes until it's lightly brown. Set aside.
- In a bowl, whisk egg and egg yolk. Crumble goat cheese, add to eggs and whisk vigorously with a whisk. Add cooking cream and breadcrumbs, then salt and pepper. Mix one last time.
- Spread the preparation over cutlets. Lay some pre-cooked asparagus over each, roll not too tight and set a toothpick to each rolls extremity to maintain it closed.
- Heat 45 ml (3 tablespoons) of butter in an oven safe large pan at medium-high heat, and quickly brown rolls over all sides. Oven bake 6 to 7 minutes.
- Meanwhile, in a small casserole at medium heat, heat 45 ml (3 tablespoons) of butter, then brown shallots for 3 minutes. Deglaze with white wine and reduce of a third. Pour veal stock and bring to a boil. Add diluted cornstarch, cook 3 more minutes and remove from heat. Salt, pepper and add few of the pine nuts left.
- Pour white wine sauce into plates. Lay rolls and spread with pine nuts left and serve.
