1 1/2 lbs. veal cutlets, cut into serving-size pieces
1/3 c. all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/3 c. butter, melted
1 c. fresh lump crab meat
1/2 c. chopped green onions
2 tsp. Worcestershire sauce
2 (10 oz.) pkgs. frozen asparagus spears, cooked (optional)
Bearnaise Sauce
Chopped fresh parsley

Flatten cutlets to 1/4 inch thickness, if necessary. Combine flour and seasonings; dredge cutlets in flour mixture. Cook veal in melted butter in a large skillet until browned on both sides. Remove meat, and keep warm, reserving drippings in skillet.

Add crab meat, green onions, and Worcestershire sauce to drippings in skillet; cook over medium heat, stirring occasionally, until mixture is thoroughly heated.

Arrange asparagus over each piece of veal, if desired. Spoon crab meat mixture evenly over asparagus; top with Bearnaise Sauce. Sprinkle with parsley. Yield: 6 to 8 servings.