Veal Escalope in Nut Breading with Gratinated Asparagus Spear *

Rating: 2.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Hollandaise sauce:

For garnish:


A delicious recipe for the asparagus season:

(*) Veal escalopes in nut breading with gratinated asparagus spears and wild garlic potatoes Use a meat tenderizer to pound the veal escalopes flat between two sheets of clear plastic wrap and season with salt and pepper.

Cut the white bread into cubes, grind finely in a food processor and mix with the nuts. Mix the eggs with the whipped cream and season with salt and pepper. Flour the veal escalopes, pull them through the egg-whipped cream mixture and coat them in the white bread-nut mixture.

Fry the cutlets in the hot clarified butter on both sides until crispy and golden brown, drain on kitchen paper and season with salt.

In the meantime, layer the prepared asparagus (preparation: see below) in a gratin dish, cover with the Hollandaise sauce (see below) and gratinate in a heated oven at 180 °C until light brown.

Arrange wild garlic potatoes (see sep. recipe), cutlets and the gratinated asparagus spears and bring to the table garnished with parsley.

Preparation of the asparagus: Rinse the asparagus, remove the skin and chop the woody ends. Put the water in a steamer form and season with tarragon, butter, salt, pepper, sugar and juice of a lemon. Place the steamer insert in the saucepan, pour in the cleaned asparagus spears, cover and cook over medium heat until al dente.

Prepare the hollandaise sauce: sauté the shallot in butter, add the asparagus without the frying pan.

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