Summary

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

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Instructions

1. 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.
2. 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.
3. Also keep the cooked asparagus warm.
4. 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.
5. 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.