Veal Rosettes with Spinach and Cheese



3/4 pound veal cutlets

3/4 cup swiss cheese

4oz spinach


1 1/4 cup demi glaze sauce

Salt and pepper to taste




  1. Spread veal cutlets over a counter so that the edges are overlapping. Cover the cutlets with a thin layer of cheese and 4 rows of spinach.
  2. Roll cutlets while ensuring that everything stays in place; this can be done with a plastic wrap. Tie with string starting in the center and twist the string in such a way as to form a cylinder.
  3. Slice meat in between strings to make the rosettes.
  4. In a frying pan, melt butter at high heat and cook the rosettes
  5. Deglaze frying pan with demi glaze sauce and season with salt and pepper. Let simmer for 5 minutes.
  6. Remove strings, coat the bottom of plates with sauce and serve.

Credit Catelli Brothers

Ferraro Items

Ferraro# 4000219- veal cutlets

Ferraro# 0130976- swiss cheese

Ferraro# 0000049- spinach

Ferraro# 0920161- Butter

Ferraro# 215975- demi glaze sauce

Bon Appétit!