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🍽️ Veal Schnitzel Rolls Stuffed with Asparagus and Ricotta

305 kcal · 30 min · 4 servings

Ingredients

• 4 thin veal schnitzel
• 2 tbsp butter
• 1 tbsp oil
• salt
• pepper
• 2 tsp lemon juice
• 8 stalks white asparagus (thinner)
• 4 tbsp ricotta (or cream cheese)
• 2 tbsp chopped chervil leaves
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Pound the meat flat with a meat mallet until it is thin.
4. 4. Season the meat with salt and pepper to taste.
5. 5. Drizzle the meat with lemon juice.
6. 6. Peel the asparagus and cut off the woody ends.
7. 7. Bring water with salt to a boil.
8. 8. Cook the asparagus in the boiling salted water for about 15 minutes.
9. 9. Remove the asparagus from the water.
10. 10. Shock the asparagus immediately in cold water to stop the cooking process.
11. 11. Pat the asparagus dry thoroughly.
12. 12. Spread ricotta evenly over the meat slices.
13. 13. Sprinkle chervil over the ricotta.
14. 14. Place the asparagus on the seasoned meat slices.
15. 15. Roll the meat up tightly.
16. 16. Secure the rolls with toothpicks.
17. 17. Heat butter and oil in a pan.
18. 18. Fry the rolls all around for 6 to 8 minutes until golden brown.
19. 19. Place the rolls on plates.
20. 20. Serve the rolls with butter potatoes.
21. 21. Garnish with fresh, peeled mushrooms.
22. 22. Add green asparagus as a side dish.
23. 23. Decorate the dish with fresh chervil.

Nutrition per serving

• kcal: 305
• Protein: 44 g · Fett/Fat: 13 g · Carbs: 2 g