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1
Place veal in freezer for about 3 hours, until partially frozen; this makes it easier to cut thin.
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2
Slice into 12 thin strips about 4 inches long and 2 inches wide.
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3
Trim off fat or skin and pound until very thin.
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4
Lay slices out on board or table, 4 rows of 3 slices.
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5
Trim 12 toothpicks to 2 inches.
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6
If longer, it will impede browning.
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7
Season hard boiled egg halves with salt and pepper.
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8
Place 1 half on the end of each of the slices in the first row.
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9
Roll up and secure with a toothpick.
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10
At ends of second row of veal, lay a slice of ham and spread 1 teaspoon of mustard over ham.
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11
Roll up and secure as before.
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12
At ends of last row of veal, lay 2 asparagus tips, cut to fit.
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13
Season with salt and pepper.
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14
Roll up and secure as before.
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15
Season flour well with salt and pepper.
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16
Add clarified butter to large saute pan over medium heat.
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17
Roll the veal rolls in the flour.
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18
In separate bowl, beat eggs.
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19
Add cheese to eggs.
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20
Coat veal rolls with egg mixture.
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21
Place in saute pan and cook for about 2 minutes on all sides (4 sides), careful not to burn.
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22
Remove to a serving platter and remove toothpicks.
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23
Keep warm.
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24
Pour off excess fat in pan.
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25
Add Worcestershire sauce, any remaining egg and cheese mixture, parsley, and butter.
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26
Stir and serve atop each rollito.
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27
Three rollitos, one of each kind, per serving.
