Fried Veal and Asparagus
- For the asparagus
- 1 kilogram white Asparagus
- 3 liters water
- 1 lemon
- 2 teaspoons salt
- 1 teaspoon sugar
- 40 grams butter
For the asparagus: Boil squeezed lemon juice, salt and sugar in a large pot.
Trim woody ends from asparagus.
Put asparagus into boiling water and cook until tender but still a little firm, about 5-15 minutes.
For the veal: Meanwhile, put flour on a plate. Whisk egg with 1 tablespoon water in a deep dish. Combine parmesan and breadcrumbs on another plate.
Heat butter in a skillet.
Pound veal with a mallet until uniformly flat, season with salt and pepper. dredge in flour, the egg, then breadcrumbs.
Cook in hot butter over medium heat on each side until golden brown, about 4 minutes.
Melt butter for asparagus.
Remove asparagus from pot. Plate and drizzle with hot butter. Add veal and serve garnished with basil.