Veal Medallions with Green Asparagus, Potatoes and Herb Butter

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Veal Medallions with Green Asparagus, Potatoes and Herb Butter
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the veal
500 grams
600 grams
green Asparagus
4
Veal cutlets (each 160 grams) (approximately 6 ounces)
freshly ground Pepper
2 tablespoons
For the herb butter
1
200 grams
melted Butter
3 tablespoons
freshly chopped Fresh herbs (such as parsley, tarragon, dill, chives and chervil)
½ teaspoon
medium-hot Mustard
1 splash
1 teaspoon
To serve
fresh Herb sprig (for garnish)
1
organic Lemon (cut into wedges)

Preparation steps

1.

For the veal and vegetables: Peel the potatoes, rinse, cut in half lengthwise and cook for 25-30 minutes in boiling salted water.

2.

Peel the asparagus, cut off the woody ends and cook in boiling salted water with a pinch of sugar for about 7 minutes. Rinse the meat, pat dry and pound thinly with a meat mallet. Season with salt and pepper, lightly dredge in flour and sauté in oil until golden brown on both sides. 

3.

For the herb butter: Peel the garlic, mince and mix with the butter, herbs, mustard, Worcestershire sauce, lemon juice and season with spices.

4.

Drain the potatoes and asparagus and arrange on serving plates. Add the veal cutlets and drizzle with the herb butter. Serve garnished with herbs and lemon wedges.