-LISA FDGN81A
6 Veal cutlets; pound 1/4"
1 Egg; slightly beaten
1 tb Water
2/3 c Dry bread crumbs
1 ts Salt
1/2 ts Pepper
1/4 c All purpose flour
2 tb Margarine/butter
2 tb Vegetable oil
10 oz Frozen aspargus spears
Lump crabmeat
HOLLANDAISE SAUCE
3 Egg yolks
1 tb Lemon juice
1/2 c Firm butter
Mix egg and water. Mix bread crumbs, salt and pepper.
Coat veal with flour. Dip veal into egg mixture; coat
with bread crumb mixture. Heat 1 tb of the margarine
and 1 tb of the oil in 10" skillet over medium heat
until hot. Cook half of the cutlets in margarine
mixture, turning once, until done, about 10 minutes.
Remove veal; keep warm. Repeat with remaing margarine,
oil and veal. Cook asparagus as directed on package;
drain. Prepare Hollandaise Sauce. Place 3 to 4
asparagus spears on top of each cutlet; add some
crabmeat and spoon sauce over top. HOLLANDAISE SAUCE:
Stir egg yolks and lemon juice vigorously in 1 1/2-qt
saucepan. Add 1/4 c of the butter. Heat over very low
heat, stirring constantly, until butter is melted. Add
remaining butter. Continue stirring vigorously until
butter is melted and sauce is thickened. (Be sure
butter melts slowly as this gives eggs time to cook
and thicken sauce without curdling) Lisa FROM: LISA
HLAVATY (FDGN81A)
