You may also like
Categories:Viewed: 90 - Published at: 8 years ago
Ingredients
- thin slices veal
- fresh crabmeat
- garlic powder
- pkg. Hollandaise Sauce
- fresh or frozen asparagus
Method
- Slice veal in thin slices; pound paper thin.
- Saute in butter. Lightly drench in flour.
- Put on paper towel.
- Keep warm in oven. In skillet, saute fresh crabmeat and garlic powder.
- On a warm platter, lay veal, cover with crabmeat and 2 strips asparagus, pour sauce over top.