Veal Medallions with Green Asparagus, Potatoes and Herb Butter
- For the veal
- 500 grams
- 600 grams
Veal cutlets (each 160 grams) (approximately 6 ounces)
freshly ground Pepper
- 2 tablespoons
- For the herb butter
- 200 grams
- 3 tablespoons
freshly chopped Fresh herbs (such as parsley, tarragon, dill, chives and chervil)
- ½ teaspoon
- 1 splash
- 1 teaspoon
sweet ground paprika
For the veal and vegetables: Peel the potatoes, rinse, cut in half lengthwise and cook for 25-30 minutes in boiling salted water.
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.
For the herb butter: Peel the garlic, mince and mix with the butter, herbs, mustard, Worcestershire sauce, lemon juice and season with spices.
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.