Crunchy Schnitzel with Asparagus and Potato Gratin

Summary

Ingredients

• 2 schnitzel, pork or poultry
• 1 egg (s)
• 20 g breadcrumbs
• 20 g parmesan, rated
• 20 g round almonds or hazelnuts
• flour, for breading
• 300 g asparaus, white
• 1 tablespoon butter
• 400 g potato (s)
• 25 g butter
• 1 clove garlic
• 1 tablespoon flour
• 1 cup cream
• milk
• 100 g mountain cheese, or rated Emmentaler
• 150 ml hollandaise sauce, homemade on request
• salt and pepper
• nutmeg
• sugar
• Paprika powder

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Instructions

1. Peel the asparagus, cut off the woody foot and place the asparagus on a piece of aluminum foil. Put 1 tablespoon of butter on top, season with salt, pepper and sugar and close tightly.
2. Butter a baking dish. Peel the potatoes, slice them very finely, spread them in the baking dish and season with salt. Preheat the oven to 160 ° C convection or 180 ° C top / bottom heat.
3. Heat 25 g butter and squeeze in the clove of garlic. Sift the flour over it and sweat it. Slowly pour in the cream and possibly milk, stirring constantly so that no lumps form, bring to the boil briefly and stir half of the cheese into the no longer boiling sauce. Season with salt, pepper and nutmeg. Pour the sauce over the potatoes and sprinkle with the remaining cheese. Place the gratin and asparagus packet in the preheated oven and cook for 45-50 minutes. Cover the gratin for the first 25 minutes. Allow more time for larger quantities or pack the asparagus in several packets.
4. In the meantime, wash the schnitzel, pat dry and season with salt, pepper and paprika. Turn the schnitzel in flour and roll in egg. Prepare the breadcrumbs in equal parts from breadcrumbs, parmesan and almonds or other nuts and turn the schnitzel in it and then fry on both sides in butter or oil until golden.
5. Serve the schnitzel with asparagus, gratin and hollandaise sauce.