VEAL SCHNITZEL with ASPARAGUS, MUSHROOMS and CAPER JUS SERVES 2 2 (5-5.5 oz.) veal top round cutlet PLACE EACH VEAL CUTLET between two pieces of plastic film and pound flat, using the smooth side Salt and freshly ground white pepper of a meat tenderizer, to about ½-inch thickness. Season on both sides with salt and white pepper. Dust 3 T all-purpose flour with the flour, tapping off an excess, then dredge in the egg yolk. Mix the breadcrumbs with about ½ 3 egg yolks, whisked teaspoon of salt and pour into a small shallow baking dish. Transfer the cutlets to the breadcrumbs and coat evenly; set aside. ½ cup breadcrumbs 8 stalks asparagus, trimmed and sliced on a Bring to a boil a medium sauce pot with heavily salted water. Add ¾ of the asparagus, and cook for 3 bias 2-inches long minutes. Strain and transfer the asparagus to a bowl of ice water to stop the cooking process. Once 3 T olive oil cooled remove and pat dry. Thinly shave the remaining asparagus on a vegetable slicer or Japanese 10 white button mushrooms, washed trimmed mandolin and set aside. and quartered About 15 minutes before serving, warm a large sauté pan over medium heat and add the olive oil. Place 3 T white wine the breaded cutlets in the pan and brown on each side, adding more oil if necessary. Cook for about 3 ¼ cup veal demi-glace minutes on each side, then transfer to a paper towel-lined plate. 1 T tiny French capers, drained and rinsed (to remove excess brine) In the same pan, add the mushrooms, season with salt and pepper, and cook for 4 minutes over medi- um heat. Add the white wine, and let reduce completely, then add the demi-glace and capers; bring to a Juice of half a lemon simmer. Add the cooked asparagus to the pan and allow it to reheat, then finish with the lemon juice. To 2 T butter serve, transfer the veal cutlets to two plates and, using a slotted spoon, top each with the mushrooms and 2 sprigs fresh parsley, leaves only asparagus, leaving most of the sauce in the pan. Return the pan to low heat and stir in the cold butter. 1 hard-boiled egg, finely chopped, or pushed Once the butter is incorporated into the sauce, spoon it over the veal and vegetables. Top with the shaved through a seive asparagus, parsley leaves, and hard-boiled egg. summer/spring 2016.