Asparagus with Viennese Style Pork Schnitzel and Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork schnitzel
- 750 g asparaus
- 6 large potato (s)
- 50 g butter
- breadcrumbs
- 50 grams flour
- 1 egg (s), whisked
- 50 ml milk
- salt and pepper
- Paprika powder
- parsley
- nutmeg
- oil
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut off a piece at the end. Cook the asparagus in a large saucepan for about 20 minutes together with salt, a little olive oil and sugar. Serve warm asparagus with the dish.
- Peel the potatoes and cook them until really soft in a pressure cooker. Then grind together with the milk, parsley, some butter, paprika powder, salt and pepper with a hand blender until it is a firm paste.
- Wash and beat pork schnitzel. Then bread in flour, beaten egg and breadcrumbs. Fry in a pan with the melted butter. Ideally, the schnitzel should finish with the porridge and asparagus at the same time.
- Arrange everything on plates and serve immediately.
- Tip: I always make it in this order - potatoes, asparagus, schnitzel. Then it works very well.
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