Kalbsschnitzel mit feinen gemusen (veal rounds / vegetables)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt; Or To Taste |
| ¼ | teaspoon | Pepper; Or To Taste |
| ¼ | teaspoon | Paprika; Or To Taste |
| 4 | eaches | Veal Fillets; Cut 1/4\" Thick |
| 4 | tablespoons | Butter |
| 4 | eaches | Stewed Tomatoes; Whole |
| 12 | eaches | White Asparagus Spears; * |
| ¼ | pounds | Mushrooms; Fresh, Sliced |
Directions
* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.