From The Red Lion Inn Cookbook
(Canada, UK), by Suzi Forbes
12 asparagus spears
4 veal cutlets, pounded very thin
salt and pepper
2 Tbsp butter
1 cup cooked lobster meat
In a vegetable steamer, steam the asparagus spears just until
cooked, but still crisp, about 5 minutes. Set them aside.
Dredge the veal in flour seasoned with salt and pepper.
Heat the butter in a skillet, and sauté the veal over
medium-high heat for two minutes on each side. Transfer the
meat to a serving platter or individual plates.
Place a portion of the lobster meat on top of each piece of
veal, and top each serving with three asparagus spears. Spoon
Hollandaise Sauce over the top and serve.
Yield: Serves 4
Veal Scaloppine With Capers
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Stuffed Veal Cutlets