Meat cutlets (chicken, veal, or turkey)
Salt and pepper
Flavored bread crumbs
2 tbsp. salad oil
Asparagus spears (4 for each cutlet)
1/4 lb. fresh crabmeat (1 can)
Hollandaise Sauce

Blanch asparagus for 2 minutes. Tenderize cutlets. Dip in beaten egg, then in bread crumbs. Saute in oil until golden brown. Place each cutlet separately on a baking sheet or dish. Place asparagus spar on each cutlet. Heap crabmeat on top of each. Drizzle with hollandaise sauce. Bake at 375 degrees for 20 minutes. Great dinner for guests. Make ahead of time.