Veal Schnitzel and Asparagus
30 minutes
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.
Kelly
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Dust veal with flour then season with salt and pepper. In a saucepan of water, boil asparagus.
- 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.
- Serve veal and sauce with the asparagus on the side.
