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🍽️ Veal Schnitzel Rolls with Asparagus and Herb Oil

999 kcal · 30 min · 4 servings

Ingredients

• 12 green asparagus spears
• salt
• 0.5 untreated lemon
• 1 handful herbs (parsley and dill)
• 120 ml olive oil
• 12 paper-thin veal schnitzels
• 12 slices Parma ham (paper-thin sliced)
• pepper (from the mill)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the lower part of the asparagus.
3. 3. Cut off the woody ends.
4. 4. Bring water with salt to a boil.
5. 5. Cook the asparagus for about 5 minutes.
6. 6. Shock the asparagus immediately in ice-cold water.
7. 7. Wash the lemon under hot water.
8. 8. Dry the lemon with a cloth.
9. 9. Grate the lemon zest finely.
10. 10. Squeeze the juice from the lemon.
11. 11. Wash the herbs.
12. 12. Shake the herbs dry.
13. 13. Pluck the leaves and tips from the stems.
14. 14. Put the lemon zest and the herbs into a blender.
15. 15. Pour in 100 milliliters of olive oil.
16. 16. Blend the mixture into a fine oil.
17. 17. Wash the meat.
18. 18. Dry the meat.
19. 19. Pound the meat slightly flatter if necessary.
20. 20. Place a slice of ham on each schnitzel.
21. 21. Wrap the asparagus spirally around the schnitzel.
22. 22. Make sure the ham side faces outward.
23. 23. Heat the remaining oil in a pan.
24. 24. Fry the rolls all around for about 3 minutes.
25. 25. Deglaze the pan with the lemon juice.
26. 26. Let the sauce simmer briefly.
27. 27. Arrange the asparagus rolls on plates.
28. 28. Grind fresh pepper over them.

Nutrition per serving

• kcal: 999
• Protein: 143 g · Fett/Fat: 45 g · Carbs: 4 g