Veal cutlets, pounded thin
Asparagus spears (3 to 4 per portion)
Lump crab meat (1 oz. per portion)
2 oz. white wine
Dash parsley flakes

EGG WASH:

4 eggs
1 oz. Parmesan cheese
1 tbsp. parsley flakes

Lightly pound veal cutlets until very thin and uniform in thickness. Once pounded, dust with flour. Place dusted veal into egg wash.

Place 2 oz. butter in saute pan over medium flame. Allow butter to boil, but not burn. Add egg dipped veal, eggs should cook immediately. Allow to cook to golden brown, 1 to 2 minutes.

Using tongs, turn veal, now add 2 oz. white wine, asparagus and lump crab meat. Let wine reduce for 2 minutes. Remove veal from pan and place asparagus and crabmeat on top. Crown with a string of hollandaise sauce and a dash of parsley flakes.

Portion: 5 oz. veal per person.