Veal Roulades with Lobster and Parsley-Dill Sauce

This is a perfect combination of meat and seafood. They compliment each other perfectly and are tied together with an amazing savory parlsey-dill sauce that finishes the dish off just right.

Ingredients:
              1 large eggplant, washed, trimmed, cut lengthwise into 1/6 inch slices
              Salt to taste
              10 (3 oz) Veal cutlets pounded thin (the picture of this recipe, we used twice the veal cutlets)
              Black pepper to taste
              Salt to taste
              4 ounces clarified butter
              4 ounces vegetable oil
              5 (6-7 oz) Lobster tails, raw, shell and vein removed, split lengthwise
              10 ounces spinach, washed, trimmed, sautéed
              10 ounces ham, cut batonnet
              8 ounces seasoned flour
              10 eggs, lightly beaten
              Bread crumbs as needed
Parsley-Dill Sauce Ingredients
              1 quart white veal sauce
              3 ounces lemon juice
              3 ounces butter, cut into tiny pieces and softened
              1 teaspoon lemon zest
              1 1/2 tablespoons fresh dill, wash, dried, finely chopped
              1 tablespoon parsley washed, stemmed, squeeze dried, finely chopped

1. Gather all the ingredients and equipment.
   
   
2. Preheat the oven to 350 ̊F (177 ̊C)

3. Line a sheet pan with 3 layers of absorbent paper. Lay out the eggplant slices in a single layer, and sprinkle lightly with salt. Cover with more absorbent paper. Let sit for about 20 minutes to release moisture.
   
   
4. Lay out the veal cutlets on a sheet pan, and lightly season with salt and pepper. Cover, and store in the refrigerator at 40 ̊F (4 ̊C) or lower until needed.
   
   
5. Combine the clarified butter and oil to make a fortified butter.
   
   
6. In a sauté pan, heat a small amount of the fortified butter. Fry the eggplant slices until golden on
   each side. Remove, and set in the refrigerator to cool.
   
   
7. Meanwhile, wrap each half lobster tail with the blanched spinach leaves.
   
   
8. Place one slice of cooled eggplant on each veal cutlet, and then place one spinach-wrapped lobster tail on top of the eggplant. Lay two of the ham batonnets next to the lobster tail, and roll tightly into a roulade. Secure with a bamboo skewer.
   
   
9. Using the standard breading procedure, dredge the roulades in the seasoned flour, shaking off excess. Dip in egg wash, and then coat with bread crumbs. Dip a second time in egg wash; recoat with bread crumbs.
   
   
10. Heat the remaining fortified butter in an appropriate sized pan; if there is not enough fortified but- ter to shallow-fry the roulades, add more. Shallow-fry the roulades, browning on all sides, taking care not to crowd the pan. Transfer to a 1⁄2 sheet pan.
    
    
11. Place in the preheated oven to finish cooking to an internal temperature of 145 ̊F to 150 ̊F (63 ̊C to 66 ̊C). Hold at 136 ̊F (58 ̊C) or higher.
    
    
12. While the roulades are cooking, prepare the parsley-dill sauce. Combine the veal stock and lemon juice in a small, non reactive saucepan. Bring to a boil, turn down to a simmer, and reduce to approximately 1 1⁄2 cups (355 milliliters), until reaching a rich, intense flavor.
    
    
13. Meanwhile, combine the softened butter with the lemon zest, chopped dill, and parsley.
    
    
14. Whisk the butter, in batches, into the reduced stock/lemon mixture.
    
    
15. Taste and season with salt and pepper as needed.
    
    
16. To serve, arrange one roulade, cut through the center on a bias if desired, on a preheated dinner plate with the sauce.