Ingredients:
4 veal cutlets flattened and pounded
2 Tbs. lemon juice
White pepper to taste
Flour seasoned with salt and white pepper
Clarified butter
16 spears fresh asparagus, cooked al dente
4 crab legs, cooked and shelled
Hollandaise sauce
Preparation:
Pound cutlets thin and sprinkle with lemon juice and pepper. Dust with seasoned flour. Heat clarified butter in skillet and sauté cutlets over medium-high heat 4 minutes on each side or until lightly browned. Remove to a warm platter. Place 4 asparagus spears on each cutlet and one crab leg on each. Top with hollandaise sauce.
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