Veal escalope with asparagus and hollandaise sauce

30 - 60 minutes
veal escalopes


Wash the veal escalopes, dry them and plate them a bit. Pepper and salt the escalopes on both sides and turn in flour. Knock off excess flour well. Heat the oil in a pan. Add butter to the hot oil and fry the escalopes on both sides for about four minutes at medium heat. After frying, season to taste and serve immediately.

Peel the white asparagus. Peel the green asparagus only at the lower ends. Cut off one centimetre from each asparagus end. Bring salted water with sugar and a slice of lemon to the boil and place the white asparagus spears inside. Close the pot and cook the asparagus at medium heat for about five minutes. Now add the green asparagus spears and cook the asparagus for another ten minutes. Then take them out of the pot, let them drain a little and serve them immediately.

Tip: As a sauce: a sauce hollandaise fits.

For the escalope:

  • 4 pieces of 200 g each veal escalopes
  • Pepper from the mill
  • Salt
  • Flour
  • Sunflower oil for frying
  • 1 tablespoon butter

For the asparagus:

  • 500 g white asparagus
  • 300 g green asparagus
  • Salt
  • 1 tablespoon of sugar
  • 1 slice organic lemon

Nutrition values


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