Asparagus plate with Wiener Schnitzel, sauce hollandaise and potato salad

Name: Asparagus plate with Wiener Schnitzel, sauce hollandaise and potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 1.5 kg white asparagus; 1/2 bunch Radishes; 1 small onion; 150 ml Vegetable broth (instant); 50 ml White wine vinegar; 10 TABLESPOONS Oil; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar (approx. 60 g) Rocket; 4 Veal cutlet (125-150 g each); 3 Eggs (size M); 4-5 Tbsp Flour; 100-150 g Breadcrumbs; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice; 1 TABLESPOON + 150 g butter; 2 Egg yolk (size M); 3 TABLESPOONS White wine; 7-10 Tbsp Pepper; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
1.5 kg white asparagus
1/2 bunch Radishes
1 small onion
150 ml Vegetable broth (instant)
50 ml White wine vinegar
10 TABLESPOONS Oil
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar (approx. 60 g) Rocket
4 Veal cutlet (125-150 g each)
3 Eggs (size M)
4-5 Tbsp Flour
100-150 g Breadcrumbs
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice
1 TABLESPOON + 150 g butter
2 Egg yolk (size M)
3 TABLESPOONS White wine
7-10 Tbsp Pepper
7-10 Tbsp Cling film

Directions

1
Wash the potatoes and cook them in boiling water for about 25 minutes. In the meantime, wash and peel the asparagus and cut off the woody ends. Cover the asparagus with a damp cloth. Wash and clean the radishes and cut them into slices. For the vinaigrette, peel and finely dice the onion. Bring the stock, diced onion, vinegar, 4 tablespoons of oil and mustard to the boil and season to taste with salt and pepper.
2
Clean and wash the rocket and chill it covered with a damp cloth. Drain potatoes, rinse with cold water, peel and slice. Pour the vinaigrette over the potato slices and leave to stand for at least 1 hour. Wash the meat, dab dry, cut in thirds and tap very thinly between 2 layers of cling film. Whisk eggs in a plate and season with salt and pepper. Turn escalopes first in flour, then egg and breadcrumbs. Bring salted water to the boil in a very wide pot (or asparagus pot), season with sugar, some lemon juice and 1 tablespoon butter. Add the asparagus to the water, bring to the boil and cook for 12-15 minutes. In the meantime, heat 6 tablespoons of oil in a large pan and fry the escalopes in portions for 5-6 minutes, turning them over. Carefully remove the asparagus from the cooking water with a skimmer and keep warm. For the sauce, melt 150 g butter over medium heat, bring to the boil and skim off the foam with a ladle. Add radishes and rocket to the potato salad.
3
Bring salted water to the boil in a very wide pot (or asparagus pot), season with sugar, some lemon juice and 1 tablespoon butter. Add the asparagus to the water, bring to the boil and cook for 12-15 minutes. In the meantime, heat 6 tablespoons of oil in a large pan and fry the escalopes in portions for 5-6 minutes, turning them over. Carefully remove the asparagus from the cooking water with a skimmer and keep warm. For the sauce, melt 150 g butter over medium heat, bring to the boil and skim off the foam with a ladle. Add radishes and rocket to the potato salad. Place the egg yolks and white wine in a metal bowl and beat over a hot water bath until frothy. Add the butter drop by drop while stirring constantly. Season the finished sauce with 1-2 tablespoons of lemon juice, salt and pepper. Arrange schnitzel and asparagus with sauce on plates. Garnish with parsley and lemon wedges. Serve with potato salad
4
Place the egg yolks and white wine in a metal bowl and beat over a hot water bath until frothy. Add the butter drop by drop while stirring constantly. Season the finished sauce with 1-2 tablespoons of lemon juice, salt and pepper. Arrange schnitzel and asparagus with sauce on plates. Garnish with parsley and lemon wedges. Serve with potato salad
5
1 hour waiting time