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.

    1 person made this

    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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