Veal Schnitzel and Asparagus

Veal Schnitzel and Asparagus

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Crumbed veal schnitzel fried in sage, olive oil, butter, sherry and lemon juice is paired with boiled asparagus for a quick and easy midweek meal.


Serves: 4 

  • 4 veal schnitzels, pounded thin
  • plain flour, for dusting
  • salt and pepper, taste
  • 60g butter
  • 1 tablespoon olive oil
  • 6 sage leaves
  • 1 bay leaf
  • 1/2 cup dry sherry
  • 1 lemon, juiced
  • 1/2 cup cream
  • 500g asparagus

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Dust veal with flour then season with salt and pepper. In a saucepan of water, boil asparagus.
  2. In a large frying pan, heat the oil and butter. Stir in the sage and the bay leaf then add the veal, browning both sides for a few seconds. Add the sherry and allow to evaporate. Add the lemon juice and the cream.
  3. Serve veal and sauce with the asparagus on the side.

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