Veal cutlet with grapes and asparagus frikassé

Ingredients for Veal cutlet with grapes and asparagus frikassé

Instructions for Veal cutlet with grapes and asparagus frikassé

To prepare the Veal cutlet with grapes and asparagus frikassé recipe, please follow these instructions:

Calves koteletterne made ready for frying.

Wind ruerne halved, stones removed, and the grapes are dried in the oven for about 15 minutes at 160 °.

Bacon and shallots cut into very small cubes.

Asparagus, cut on the bias and made ready for steaming.

On a preheated pan fried calves koteletterne by medium heat 2-3 minutes on each side depending on the thickness, and depending on how you would veal roast. When they are finished, they are taken from the Pan and keep warm. In the same Pan Roasted Onion and bacon – without it will be brittle. White wine is poured on the forehead and cooked into (for there are about 4 tbsp. back). Add cold butter and season the sauce with salt and pepper.

Asparagus steamed in a saucepan with 2 tablespoons. water, a bit of butter or oil and salt for about 3-4 min.

The sauce served on hot plates with calves koteletten placed on it. The kiln dried grapes are added around the calves koteletten, and in a wreath extremely on the plate placed asparagus frikasséen adorned with freshly picked, washed Chervil. Server new potatoes.

Tips:
The better the white wine you use, the better will be the Court of first instance.