| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Meats, Sauces | 6 | Servings | |
INGREDIENTS
| 6 | Veal cutlets (1/4" thick, | |
| Sirloin cut) | ||
| Salt and black pepper | ||
| Flour and butter | ||
| 24 | Warmed asparagus spears, | |
| Cooked tender | ||
| 3 | tb | Beef stock |
| 1 | Sauce bernaise | |
| * Recipe follows * |
INSTRUCTIONS
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds.
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