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Vegetable and Veal Rollups

  • 8  veal cutlets or scallopini   #28150
  • 12  asparagus spears, halved crosswise
  • 1 red pepper, thinly sliced
  • 1 zucchini, cut into 3-inch long spears
  • 4 green onions, sliced in 3-inch lengths  
  • 2 tsp olive oil   #13736
  • 1/2 tsp each, coarse salt and fresh cracked pepper
  • 1 cup chicken broth   #44151
  • 1/2 cup light spreadable cream cheese   #20807
  • 1 tbsp fresh chopped chives
  • 2 tsp lemon zest
  • 1/2 tsp each, fresh chopped thyme and tarragon

  • Preheat oven to 400 F (200 C).
  • Arrange veal cutlets on a flat, clean surface with the narrow end facing you.
  • Arrange assorted vegetables at the front of each piece of veal.
  • Roll up and place seam side down on a parchment-lined, rimmed baking sheet.
  • Brush all over (vegetables too) with oil and sprinkle with salt and pepper.
  • Bake in the centre of the oven until the veal is cooked through and vegetables are tender crisp, about 8 to 12 minutes.
  • Meanwhile, in small saucepan, bring chicken broth to boil over medium high heat.
  • Whisk in cream cheese until smooth.
  • Let reduce slightly and whisk in chives, lemon zest, thyme and tarragon.
  • Remove from heat.
  • Serve over veal roll ups.
  • Makes 4 to 6 servings.