Veal Escalope with Asparagus Vegetables

A delicious recipe for the asparagus season:

Pound cutlets evenly thin, season with pepper and top each cutlet with a slice of prosciutto. Pin carefully with skewers. Dust thinly with flour. Fry in hot fat on all sides over medium heat. Pour half of the wine to the edge, heat and turn the cutlets in it to the other side. Remove meat and keep warm Deglaze roast stock with remaining wine, boil to a creamy sauce. Refine with the butter.

Arrange cutlets on a platter. Pour sauce over, garnish with lemon slices and parsley.

Serve with Parsley potato and asparagus vegetables

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