Asparagus with Viennese Style Pork Schnitzel and Mashed Potatoes

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Arrange everything on plates and serve immediately.
5. Tip: I always make it in this order - potatoes, asparagus, schnitzel. Then it works very well.