Fonterra Food Services
Panfried Parmesan Veal with Asparagus
8 x 150g veal or lamb steaks, approx 5mm thick
1 egg, lightly beaten
200g Perfect Italiano Grated Parmesan
salt and pepper, to taste
500g asparagus, trimmed, cut into thirds and blanched
200g baby spinach leaves
1 punnet cherry tomatoes, halved
1 lemon, juice of
1/2 tspn sugar
1 tblsp extra virgin olive oil
Perfect Italiano Parmesan
Dip steak into egg whites, then into Perfect Italiano Parmesan seasoned with pepper and press on well. Panfry for 2-3 minutes on each side or until golden.
Toss salad ingredients with combined lemon juice, sugar, olive oil and season to taste. Serve salad with Parmesan Veal.

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