Asparagus au gratin and stuffed turkey schnitzel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the ham slices in half. Wash the tomato and cut into 8 thin slices. Peel and finely chop the onions. Wash parsley, shake dry and chop. Heat 1 tablespoon of oil. Brown the tomato slices on each side, season with salt and pepper and remove.

2. 2

   Sauté onions in hot frying fat. Stir in parsley.

3. 3

   Wash the meat, dab dry and tap flat between foils. Season with salt and pepper. Place 1 slice of ham, 2 slices of tomato and 1-2 tbsp. onion mixture on each half of the escalope.

4. 4

   Fold the meat over the top and cover with a wooden skewer.

5. 5

   Wash the asparagus, cut off the woody ends. Cook the asparagus in 1⁄2 l boiling salted water covered with 1 teaspoon sugar for 5-6 minutes. Lift out, quench, drain and place in four small ovenproof dishes or a large mould.

6. 6

   1⁄4 l Set cooking water aside.

7. 7

   Heat 2 tablespoons of butter. Sauté the flour in it. Stir in milk and cooking water, bring to the boil and simmer for about 5 minutes. Stir in lemon peel. Season sauce with salt, pepper and nutmeg. Pour over the asparagus.

8. 8

   Grate cheese over it. Spread 2 tablespoons of butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 12-15 minutes.

9. 9

   Heat 2 tablespoons of oil in a frying pan. Fry the escalopes for 4-5 minutes on each side. Serve with the asparagus. Parsley potatoes taste good with it.

10. 10

    Drink tip: white wine, e.g. a Soave.

Nutrition Facts

KCAL
600 kcal

CARBS
21 g

FATS
30 g

PROTEINS
57 g