Veal Tenderloins With Asparagus and Lime Recipe

Name: Veal Tenderloins With Asparagus and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, small; 6 veal cutlets, sliced from the tenderloin, 1/2-inch thick; 1 teaspoon saffron thread; 2 tablespoons all-purpose flour; salt; pepper; 2 tablespoons oil; 1 ⅔ cups dry white wine; 1 lime, juice and zest of; 4 tablespoons heavy cream, and use creme fraiche; 12 green peppercorns

Servings: persons

1 lb fresh asparagus, small
6 veal cutlets, sliced from the tenderloin, 1/2-inch thick
1 teaspoon saffron thread
2 tablespoons all-purpose flour
salt
pepper
2 tablespoons oil
1 ⅔ cups dry white wine
1 lime, juice and zest of
4 tablespoons heavy cream, and use creme fraiche
12 green peppercorns

1
Wash and peel the asparagus.
2
Place in salted boiling water and cook 5-8 minutes, until just tender.
3
Remove the asparagus from heat and drain in colander, keep warm.
4
Dust veal slices on both sides with 1/2 teaspoons of the saffron, flour and salt and pepper to taste.
5
Heat the oil in the skillet.
6
Add veal slices and brown evenly on both sides; about 5 minutes cooking time in all.
7
Remove slices to serving platter; keep warm.
8
Deglaze skillet with the wine.
9
Add the zest and juice of lime along with the remaining saffron.
10
Bring to a boil and reduce until liquid is somewhat syrupy.
11
Stir in the cream.
12
Bring to a second boil; add the peppercorns.
13
Arrange the veal slices on a serving platter and surround with the asparagus and top with the sauce.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fresh asparagus, small, 6 veal cutlets, sliced from the tenderloin, 1/2-inch thick, 1 teaspoon saffron thread, 2 tablespoons all-purpose flour, and more.

Yes, Veal Tenderloins With Asparagus and Lime falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Tenderloins With Asparagus and Lime

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