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Ascai

Meat cutlets (chicken, veal, or turkey)
Salt and pepper
Flavored bread crumbs
2 Tbsp. salad oil
Asparagus spears (4 for each cutlet)
1/4 lb. fresh Crab Meat (1 can)
Hollandaise Sauce

Blanch asparagus for 2 minutes. Tenderize cutlets. Dip in beaten egg, then in bread crumbs. Saute in oil until golden brown. Place each cutlet separately on a baking sheet or dish. Place asparagus spar on each cutlet. Heap Crab Meat on top of each. Drizzle with hollandaise sauce. Bake at 375 F for 20 minutes. Great dinner for guests. Make ahead of time.

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