KALBSCHNITZEL MIT FEINEN GEMÜSE
(Veal Fillets with Vegetables)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 veal fillets, cut 1/4" thick
4 tablespoons butter
4 whole stewed tomatoes
12 white asparagus spears (canned)
1/4 lb. fresh mushrooms, sliced
Sprinkle salt, pepper, and paprika over the veal slices. Sauté in butter until
browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping
tablespoon 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.
Serves 4.