Ingredients:

2 tablespoons fresh lemon juice 30ml
teaspoon dried basil leaves 4ml
1 tablespoons vegetable oil 25ml
to taste: salt and pepper
1 lb Veal Leg Cutlets 500g
1 cup fresh asparagus pieces (1″ long ) 250ml
2 cups warm cooked barley 500ml (cooked according to the package)
cup roasted red bell pepper strips 60ml
Romaine or Bib lettuce

Methods:

For dressing combine lemon juice, oil, basil, salt and pepper set aside.If necessary, pound the Veal Leg Cutlets to ” (0.5cm) thickness.Cut into 1 x 1″ (2.5 x 2.5cm) pieces; set aside. Cook the asparagus in small amount of boiling water in 10″ (25cm) non-stick skillet until crisp-tender, about 2 minutes.Drain transfer asparagus to large bowl.Add barley to bowl.Add one teaspoon of dressing to skillet and heat over medium-high heat until hot.Cook half of the veal just until cooked through, 2 to 3 minutes stir occasionally.Remove veal from skillet and add to the bowl with the barley.Add another teaspoon of dressing to skillet and allow to reheat.Cook remaining veal and add to barley mixture.Add the red pepper and remaining dressing to barley mixture toss to coat with dressing.