Asparagus and wild garlic packet with schnitzel

Name: Asparagus and wild garlic packet with schnitzel
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small bunch of wild garlic; 100 g soft butter; 2 TEASPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg white asparagus; 200 g cherry tomatoes; 8 Pork cutlet (approx. 60 g each); 100 g Breadcrumbs; 60 g flaked almonds; 2 Eggs (size M); 6 TABLESPOONS Flour; 4 TABLESPOONS clarified butter; 7-10 Tbsp parchment paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small bunch of wild garlic
100 g soft butter
2 TEASPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg white asparagus
200 g cherry tomatoes
8 Pork cutlet (approx. 60 g each)
100 g Breadcrumbs
60 g flaked almonds
2 Eggs (size M)
6 TABLESPOONS Flour
4 TABLESPOONS clarified butter
7-10 Tbsp parchment paper

Directions

1
##Wash, shake dry and chop finely, except for a little bit for garnishing. Knead butter, ##mustard## and wild garlic and add salt and
2
Wash the asparagus, peel and cut off the woody ends. Wash, clean and cut the tomatoes into quarters. Spread asparagus on 4 sheets of parchment paper. Spread butter and ##tomatoes## on the asparagus and wrap in the paper to form parcels.
3
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Meanwhile wash meat, pat dry and season with salt and pepper. Mix breadcrumbs and ##almonds##.
4
Whisk the eggs in a deep dish. Turn escalopes one after the other in flour, egg and almond breadcrumbs. Heat up ##butter fat## and fry escalopes in portions while turning. Arrange schnitzel and asparagus parcels on plates.
5
Garnish with wild garlic. Bread tastes good with it.