Asparagus plate with Wiener Schnitzel and herb hollandaise sauce

Name: Asparagus plate with Wiener Schnitzel and herb hollandaise sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 4 Pork cutlet (approx. 140 g each); 2 Eggs (size M); 100 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1 kg Potatoes; 2 Shallots; 8 Peppercorns; 5 TABLESPOONS White wine vinegar; 1 TEASPOON Sugar; 250 g Butter; 3 Egg yolk (size M); 25 g Truffle butter; 8-10 leaves Basil; 5 Stem(s) Parsley; 3-4 Tbsp Oil; 7-10 Tbsp a few squirts of lemon juice; some slices Lemons

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
4 Pork cutlet (approx. 140 g each)
2 Eggs (size M)
100 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1 kg Potatoes
2 Shallots
8 Peppercorns
5 TABLESPOONS White wine vinegar
1 TEASPOON Sugar
250 g Butter
3 Egg yolk (size M)
25 g Truffle butter
8-10 leaves Basil
5 Stem(s) Parsley
3-4 Tbsp Oil
7-10 Tbsp a few squirts of lemon juice
some slices Lemons

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash the meat, pat dry, possibly tap flat and cut in half. Whisk the eggs. Season breadcrumbs with salt and pepper. Turn escalopes first in flour, then in egg and finally in breadcrumbs. Put breaded schnitzel in a cool place
2
Peel the potatoes, wash them thoroughly and cook in boiling salted water for 20-25 minutes. Peel and finely dice the shallots. Lightly crush the peppercorns in a mortar. Bring 100 ml water, vinegar, shallots and pepper to the boil in a small pot. Let simmer until the liquid is reduced by about 1/3. Pour through a sieve and let cool down briefly
3
Cook the asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Melt the butter in a small pot at low heat until it separates into three layers. (An upper thin foam layer of protein residue, the middle thick yellow butterfat and the whey which has settled at the bottom). After this process, skim the foam formed at the top with a spoon and pour the concentrated butter slowly into a bowl so that the whey remains in the pot
4
Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath until a thick, creamy foam is formed. Stir the clarified butter first drop by drop, then in a thin stream into the egg yolk cream until a thick creamy sauce is formed. Keep warm
5
Melt the truffle butter in a small pot at low heat. Let it cool down a little. Wash the basil, shake dry and cut finely, except for a few leaves for garnishing. Wash parsley, shake dry and chop finely
6
Heat the oil in two pans, fry the meat on each side over medium heat for about 2 minutes. Add truffle butter to the hollandaise sauce and stir in. Season to taste with lemon juice, salt and pepper. Stir the herbs into the sauce, except for a few for garnishing
7
Lift the asparagus out of the water. Drain the potatoes. Arrange meat, asparagus with hollandaise sauce and potatoes sprinkled with remaining herbs. Garnish with basil and lemon slices. Add the rest of the hollandaise sauce