Veal escalope with asparagus and hollandaise sauce

For the escalope:

4 pieces of 200 g each veal escalopes
Pepper from the mill
Salt
Flour
Sunflower oil for frying
1 tablespoon butter

For the asparagus:

500 g white asparagus
300 g green asparagus
Salt
1 tablespoon of sugar
1 slice organic lemon

Nutrition values

Carbohydrates (gram): 21

Fat (gram): 21

Protein (gram): 7

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal escalopes

Difficulty: *

Cooking methods: frying

Calories (kCal): 384

Preparation

Pat the veal escalopes dry and plate them a bit. Pepper and salt the escalopes on both sides and turn in flour. Knock off excess flour well. Heat the oil in a pan. Add butter to the hot oil and fry the escalopes on both sides for about four minutes at medium heat. After frying, season to taste and serve immediately.

Peel the white asparagus. Peel the green asparagus only at the lower ends. Cut off one centimetre from each asparagus end. Bring salted water with sugar and a slice of lemon to the boil and place the white asparagus spears inside. Close the pot and cook the asparagus at medium heat for about five minutes. Now add the green asparagus spears and cook the asparagus for another ten minutes. Then take them out of the pot, let them drain a little and serve them immediately.

Tip: As a sauce: a sauce hollandaise fits.

« Back to the list Print