Veal Roulades Alla Duchessa Di Parma

A more wonderful asparagus recipe:

Lightly plate the cutlets, lay them on top and top each with prosciutto and small pieces of Parmesan, then roll them up and tie. Season the veal roulades, turn them in flour to the other side and pass them through the beaten egg.

Heat the butter in a frying pan and brown the roulades on all sides, then pour off a little fat, deglaze with white wine and cook until tender with the lid closed.

Serve with blanched vegetables tossed in butter, such as carrots, zucchini and green asparagus tips.

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