Veal cutlet filled with Serrano ham

Name: Veal cutlet filled with Serrano ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg green asparagus; 8 Veal cutlet (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Serrano ham; 4 small twigs of rosemary and sage; 3 TABLESPOONS Oil; 200 ml Veal stock; 6 TABLESPOONS Sherry medium; 30 g Butter; 30 g flaked almonds; 7-10 Tbsp Lemon wedges; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg green asparagus
8 Veal cutlet (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Serrano ham
4 small twigs of rosemary and sage
3 TABLESPOONS Oil
200 ml Veal stock
6 TABLESPOONS Sherry medium
30 g Butter
30 g flaked almonds
7-10 Tbsp Lemon wedges
7-10 Tbsp wooden skewers

Directions

1
Wash the asparagus and cut off the lower woody ends. Dab veal cutlets dry. Season with salt and pepper. Cover with one slice of ham each. Wash the herbs and dab dry.
2
Cover 4 escalopes with rosemary, 4 with sage. Fold the escalopes over and fix them with wooden skewers. Heat oil in a pan. Fry the escalopes for about 4 minutes on each side. Put asparagus in boiling salted water and cook for about 8 minutes.
3
Remove the cutlets and keep warm. Remove the fat from the pan with veal stock and sherry, bring to the boil and allow to reduce for 5 minutes. Heat butter and brown almonds. Remove asparagus from the water. Arrange veal escalope and asparagus on plates.
4
Pour almond butter over the asparagus. Garnish with lemon wedges. Serve with rice.