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Asparagus
Veal cutlets with asparagus and pine nuts, white wine sauce
Author:
Les Cultures de chez nous
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Preparation
50
Baking
20
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Veal cutlets with asparagus and pine nuts, white wine sauce
From
Sep 28
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Jan 01
Preparation
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.
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