Veal with Asparagus
Veal with Asparagus
Author: Gran
Recipe type: Main
Ingredients
- 6 veal steaks
- flour
- 2 eggs
- ¼ cup milk
- packaged dry breadcrumbs
- 90 g butter
- 3 tablespoons oil
- 3 rashers bacon
- 440 gram can asparagus spears
Lemon Sauce
- 3 egg yolks
- 3 tablespoons lemon juice
- salt & pepper
- 125 g butter
Instructions
- Remove rind from bacon. Cut each rasher into ½. Roll up and secure with cocktail sticks. Pound veal steaks out thinly. Coat lightly with flour, dip into combined beaten eggs and milk, then into breadcrumbs, pressing on firmly. Heat butter and oil in large frying pan. Add veal steaks, fry gently on both sides until golden brown and cooked through. Approximately 3 minutes on each side. Remove from pan. Add bacon rolls to pan, fry quickly until golden brown. Remove from pan. Remove sticks. Place veal on serving plate. Top each steak with a few drained asparagus spears. Spoon the lemon sauce over and top with bacon.
Lemon Sauce
- Place egg yolks and lemon juice in the top of a double saucepan. Add roughly chopped softened butter. Stand pan over simmering water. Stir until butter has melted and mixture starts to thicken. Remove pan from water. Continue stirring until sauce is thick. Season with salt and pepper. Allow to become cold, stirring occasionally. Spoon sauce over meat. Do not reheat sauce – serve at room temperature.
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