4 veal cutlets, 3 oz. each
1 egg, beaten
1/4 c. flour
1 c. fine dry bread crumbs
6 tbsp. butter
6 asparagus spears
6 oz. fresh crab meat
1/2 c. hollandaise sauce

Pound veal until it 1/4 to 1/8 inch thick. Dip into egg, flour and bread crumbs.

Melt butter in a 10 inch skillet. When butter is hot, place veal in skillet and cook 2 to 3 minutes on each side, or until tender.

Cook asparagus in a small amount of boiling water for 10 minutes. Heat crab meat by placing it into a strainer and dipping it into boiling water.

Arrange the veal on two plates. Place three asparagus spears over the veal and divide crab meat mixture between each spear. Top each serving with a ribbon or two of hollandaise sauce. Makes 2 servings.