Asparagus plate with Wienerschnitzel

Name: Asparagus plate with Wienerschnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Lemon juice; 8 (à 75 g) thin escalopes of veal; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 Eggs; 100 g Flour; 80 g Breadcrumbs; 40 g Butter; 100 g Whipped cream; 1 potty Chervil; 50 g clarified butter; 7-10 Tbsp Slices of lemon and orange

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Lemon juice
8 (à 75 g) thin escalopes of veal
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 Eggs
100 g Flour
80 g Breadcrumbs
40 g Butter
100 g Whipped cream
1 potty Chervil
50 g clarified butter
7-10 Tbsp Slices of lemon and orange

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the asparagus in boiling salted water with some lemon juice and cook for 15-18 minutes. Veal cutlets may be beaten a little flatter.
2
Season with salt and pepper. Beat the eggs. Turn escalopes first in 60 g flour, then in egg and breadcrumbs. Chill the schnitzel. Remove asparagus from water and keep warm. Heat butter in a pot.
3
Sweat 40 g flour in it and deglaze with 3/8 litres of asparagus water while stirring and let it simmer a little bit. Add cream. Season to taste with salt and pepper. Wash the chervil, dab dry, chop roughly and stir into the sauce.
4
Heat clarified butter in a frying pan. Fry escalopes in it for 3-4 minutes. Arrange asparagus and escalopes on a plate, pour some sauce over the asparagus. Serve garnished with chervil, lemon and orange slices.
5
Small roast potatoes taste good with it. Add the rest of the sauce extra.