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Ingredients
- 10 lg. baby white veal cutlets, pounded thin
- 30 fresh asparagus spears, steamed 5 min
- 20 yellow Bell pepper strips, steamed 2 min
- 10 red Bell pepper strips, steamed 2 min
- J.D.'s Magic
- Extra virgin olive oil
- Flour
- 1/4 c. extra virgin olive oil
- 2/3 c. chicken broth
Directions
- Lay cutlets out after they are pounded thin. Sprinkle each cutlet lightly with J.D.'s Magic. Place 3 asparagus spears, 2 yellow Bell pepper strips and one red Bell pepper strip at one end of each cutlet. Roll cutlet tightly to the other end and secure with toothpicks. Rub extra virgin olive oil on each veal cutlet and roll in the flour to coat. In large saucepan, heat 1/4 c. extra virgin olive oil on medium heat. Fry all veal bundles till golden brown on all sides. After all fried, return to pan and add in chicken broth. Cover and lower heat to low and simmer for 20 to 30 min.
- FOR SAUCE: Heat butter in deep saucepan and add in flour. Stir to blend and over medium heat, cook till roux is golden brown. Add in sherry, warmed whipping cream and fresh dill. Cook for 2 min. Add in cheese and using a whisk blend till cheese melts. Add in horseradish, lemon juice and salt. Stir. In 3 ounces warm water, dissolve the bouillon cubes. Pour into sauce and stir well. Cook an additional 8 to 10 min on very low flame. Just before serving, place a veal cutlet on each serving dish and top with a generous amount of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 720g | |
| Recipe makes 2 servings | |
| Calories 421 | |
| Calories from Fat 254 | 60% |
| Total Fat 28.7g | 36% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 1350mg | 39% |
| Total Carbs 34.67g | 9% |
| Dietary Fiber 13.2g | 44% |
| Sugars 22.88g | 15% |
| Protein 8.42g | 13% |
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