Asparagus with Mushroom Cream and Cutlets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg asparagus, white
- Salt water
- salt and pepper
- sugar
- 0.5 ½ onion (s)
- 200 g mushrooms
- 2 tablespoons oil
- 0.5 tablespoon ½ flour
- 100 ml vegetable stock
- 150 ml cream
- 2 chop (s)
- 0.25 ¼ bunch parsley
- breadcrumbs
- 1 egg (s)
- some Milk
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cook in salted boiling water for 15-20 minutes. Finely dice the onion, clean the mushrooms and cut into slices.
- Heat the oil and fry the mushrooms in it. Season with salt and pepper. Dust with flour, sweat and deglaze with stock and cream. Season the mushroom cream sauce with salt and pepper and a pinch of sugar.
- Season the chops with salt and pepper. Whisk the egg with a little milk and toss the cutlets in the egg and breadcrumbs. Fry in a pan for approx. 2 minutes on each side and place in an oven preheated to 100 ° C.
- Chop the parsley except for something to garnish. Lift the asparagus out of the water and drain. Serve with the mushroom cream and chops and sprinkle with parsley. Garnish with the leftover parsley. Parsley potatoes go well with it.
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