Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe | Food Network

Ingredients

• 3 veal cutlet fillets
• 8 ounces farmer's cheese or goat cheese
• 1/4 pound golden raisins
• 1/4 pound pine nuts, toasted
• 1/4 pound calamata olives, pitted, chopped
• Extra-virgin olive oil, for sauteing
• Spaetzle, recipe follows
• Frizzled Beets and Carrots, recipe follows
• 2 cups all-purpose flour
• 4 eggs
• 1/2 cup milk
• 1 tablespoon fresh rosemary leaves, chopped
• Chicken stock, for boiling spaetzle
• 1 teaspoon lemon zest
• 4 tablespoons (1/2 stick) unsalted butter
• 1 clove garlic, finely chopped
• Salt and pepper
• Vegetable oil, for frying
• 1 beets, peeled and sliced into long, thin strips
• 2 carrots, peeled and sliced into long, thin strips
• Salt