Veal Rosettes with Cheese & Spinach

Servings:
4
Prep Time:
15 mins.
Cook Time:
10 mins.

Ingredients

  • 3/4 pound veal cutlets
  • 3/4 cup cheese spread with herb, pepper or vegetable flavorings at room
  • temperature (doesn’t melt during cooking) or Swiss or Emmental cheese
  • 1/2 bag spinach, washed and stemmed
  • Butter in sufficient quantity
  • 1 1/4 cup demi-glace sauce
  • Salt and pepper to taste

Preparation

  1. Spread veal cutlets over a work space so that the edges are overlapping. Cover the cutlets with a thin layer of cheese and 4 rows of spinach.
  2. Roll cutlets while ensuring that everything stays in place; this can be done with a sushi or plastic wrap. Tie with string starting in the middle and twist the string in such a way as to form a cylinder.
  3. Slice meat in between strings to produce the rosettes. To make this easier, you can firm up the piece of meat by placing it in the freezer for 5 minutes.
  4. In a frying pan, melt butter at high heat and cook the rosettes (as soon as juice appears, turn the rosettes and repeat procedure, then remove; the meat will be pink.)
  5. Deglaze frying pan with demi-glace sauce and season with salt and pepper. Let simmer for
5 minutes. Put sauce through a cheese cloth before serving.
  6. Remove strings, coat the bottom of plates with sauce and serve.


Source: MilkFedVeal.com