Ingredients

• 6 4-ounce veal cutlets
• 12 stalks hot cooked asparagus tender part only
• 1 1/2 cups cut-up cooked lobster meat
• 1 1/2 cups Bearnaise Sauce
• 1 tsp. salt
• 1/4 tsp. white pepper
• parsley sprigs

Method

1. Rub meat with salt and pepper. On electric surface unit, cook over medium heat until golden on both sides. Reduce heat and simmer, covered, 10 to 15 minutes, or until meat is tender. Arrange meat on hot serving platter. Place 2 asparagus spears on top of each cutlet. Top with lobster. Cover with Bearnaise sauce.