Parmigiana veal cutlets with roasted asparagus | Veal cutlets recipe

Ingredients

• 85 ml (1/3 cup) of flour
• 1 egg
• 60 ml (1/4 cup) of milk
• 125 ml (1/2 cup) of breadcrumbs
• 5 ml (1 teaspoon) of dried thyme
• 450 g (1 pound) of veal cutlets
• 45 ml (3 tablespoons) of olive oil
• 24 asparagus
• 250 ml (1 cup) of tomato sauce
• 250 ml (1 cup) of grated mozzarella