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Cooked by: Chef / Ethnicity: German cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
Ingredients:
1/2 Teaspoon(s) Salt; Or To Taste
1/4 Teaspoon(s) Pepper; Or To Taste
1/4 Teaspoon(s) Paprika; Or To Taste
4 Veal Fillets; Cut 1/4" Thick
4 Tablespoon(s) Parmesan Cheese; Grated
4 Stewed Tomatoes; Whole
12 White Asparagus Spears; *
1/4 Pound(s) Mushrooms; Fresh, Sliced |
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