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🍽️ Veal steaks with herb crust and asparagus

466 kcal · 30 min · 4 servings

Ingredients

• 300 g veal loin steak (2 veal loin steaks)
• 40 g goat gouda (2 slice)
• 4 slices turkey salmon ham (without fat edge)
• 0.25 bunch mixed herbs (e.g. parsley, rosemary, thyme or tarragon)
• 1 organic lemon
• 4 tbsp wholemeal breadcrumbs
• 2 tbsp olive oil
• salt
• pepper
• 300 g green asparagus
• 125 ml classic vegetable broth

Instructions

1. 1. Rinse the veal steaks under cold water.
2. 2. Pat the steaks dry with a kitchen towel.
3. 3. Cut each steak horizontally, but do not cut all the way through.
4. 4. Carefully open the resulting pocket.
5. 5. Place one slice of cheese into the pocket.
6. 6. Add two slices of ham.
7. 7. Close the opening with toothpicks.
8. 8. Wash the fresh herbs under running water.
9. 9. Shake the herbs dry.
10. 10. Finely chop the herbs.
11. 11. Wash the lemon thoroughly.
12. 12. Dry the lemon.
13. 13. Cut the lemon in half.
14. 14. Grate the fine zest from one lemon half.
15. 15. Squeeze the juice from the lemon half.
16. 16. Cut the second lemon half into wedges.
17. 17. Set the lemon wedges aside.
18. 18. Mix the chopped herbs with the lemon zest.
19. 19. Add the breadcrumbs to the herb mixture.
20. 20. Add one tablespoon of olive oil.
21. 21. Stir everything well together.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Heat one tablespoon of olive oil in a pan.
25. 25. Season the veal steaks with salt.
26. 26. Season the veal steaks with pepper.
27. 27. Fry the steaks over high heat.
28. 28. Fry the steaks briefly on each side.
29. 29. Place the fried steaks on a baking sheet.
30. 30. Sprinkle the herb breadcrumb mixture over the steaks.
31. 31. Preheat the oven.
32. 32. Set the temperature to 200 degrees Celsius.
33. 33. Use convection if available, at 180 degrees Celsius.
34. 34. Use gas level 3 if available.
35. 35. Bake the steaks for about 10 minutes.
36. 36. Bake them until golden brown.
37. 37. Wash the asparagus under running water.
38. 38. Cut off the lower, woody ends of the asparagus.
39. 39. Cut the asparagus into three-centimeter-long pieces.
40. 40. Pour vegetable broth into a shallow pot.
41. 41. Bring the broth to a boil.
42. 42. Add the asparagus pieces to the boiling broth.
43. 43. Cook the asparagus over high heat.
44. 44. Stir occasionally.
45. 45. Cook the asparagus for three to four minutes.
46. 46. The asparagus should be al dente.
47. 47. Season the asparagus with salt.
48. 48. Season the asparagus with pepper.
49. 49. Add some lemon juice to the asparagus.
50. 50. Place the steaks on the plates.
51. 51. Serve the asparagus with the steaks.
52. 52. Serve the lemon wedges on the side.

Nutrition per serving

• kcal: 466
• Protein: 38 g · Fett/Fat: 24 g · Carbs: 19 g