Wiener Schnitzel with Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus
- sugar
- 8 thin veal schnitzel
- salt and pepper
- 2 egg (s)
- 100 grams flour
- 180 g breadcrumbs
- 150 g clarified butter
- 40 g butter
- 100 g cream
- 1 pot chervil
- 1 lemon (s), untreated
- 1 orange (s), untreated
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with a pinch of sugar for 15-18 minutes.
- Wash the veal schnitzel, pat dry and pat a little flat. Season with salt and pepper. Whisk the eggs. Turn the schnitzel first in 60 g flour, then in egg and finally in breadcrumbs. Heat clarified butter in portions in a large non-stick pan and fry the schnitzel in it for 5-6 minutes while turning until golden brown, then keep warm.
- Also keep the cooked asparagus warm.
- Heat the butter in a saucepan and sweat 40 g of flour in it. Pour 400 ml of asparagus water and the cream while stirring and simmer for about 5 minutes. Season to taste with salt and pepper. Wash the chervil, pluck the leaves (put some aside for decoration), roughly chop and stir into the sauce.
- Arrange the schnitzel and asparagus, pour some sauce over the asparagus. Add the rest of the sauce. Garnish with chervil, lemon and orange slices. Roasted potatoes taste good with it.
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