Veal roll-up with romano sauce

Yield: 2 servings

Measure Ingredient
10 ounces Frozen asparagus spears or broccoli spears
4 Veal cutlets or 1/2 lb. veal leg steak, cut 1/4" thick
1 tablespoon Butter
1 teaspoon Flour
¼ teaspoon Instant beef bouillon granules
Dash white pepper
¾ cup Milk or light cream
2 tablespoons Grated romano cheese or parmesan cheese
⅛ teaspoon Dried chervil, crush

In a medium saucepan cook asparagus or broccoli spears, covered, in a small amount of boiling water for 3 to 5 minutes or till crisp-tender; drain. Cut veal steak into 4 portions. Spinkle wtih salt and pepper. Arrange asparagus spears on meat; roll up. Secure with wooden picks. Place on rack of unheated broiler pan. Broil 12 to 14 minutes for med doneness, turning once. Remove wooden picks.

Meanwhile, prepare suace. In a small saucepan melt the butter or margarine; stir in flour, bouillon granules, and white pepper. Add mi or cream all at once; cook and stir over medium heat till mixture is thickened and bubbly. Cook 1 minutes more. Stir in cheese and chervil heat through. Place roll-ups on serving plates; spoon some of the sau over. Pass remaining sauce. Recipe from B H & G Toaster Oven Cookboo Submitted By TANANA REYNOLDS On 05-22-95

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