Asparagus with chervil cream & Wiener Schnitzel

Name: Asparagus with chervil cream & Wiener Schnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.5-2 kg white asparagus; 7-10 Tbsp salt, sugar, white pepper; 4 thin veal cutlets (à approx. 160 g); 1 Egg (Gr. M); 4 (80 g) go. Tbsp. flour; 4-5 tablespoons (80 g) Breadcrumbs; 2 tablespoons (20 g) Butter; 5 TABLESPOONS White wine; 2-3 TABLESPOONS clarified butter; 1/2 bunch/pot of chervil; 100 g Whipped cream; 7-10 Tbsp Herbs, lemon and orange slices for garnishing

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.5-2 kg white asparagus
7-10 Tbsp salt, sugar, white pepper
4 thin veal cutlets (à approx. 160 g)
1 Egg (Gr. M)
4 (80 g) go. Tbsp. flour
4-5 tablespoons (80 g) Breadcrumbs
2 tablespoons (20 g) Butter
5 TABLESPOONS White wine
2-3 TABLESPOONS clarified butter
1/2 bunch/pot of chervil
100 g Whipped cream
7-10 Tbsp Herbs, lemon and orange slices for garnishing

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in approx. 1 l boiling, slightly salted water, covered with 1 teaspoon sugar, for 15-20 minutes
2
Dab the cutlets dry, possibly tap them flatter and cut them in half. Season with salt and pepper. Beat the egg. Schnitzel only in 3 minutes. Turn tbsp. flour, then in the egg and finally in the breadcrumbs, tap off a little
3
Lift out the asparagus and keep warm. Heat butter in a pot. One go. Briefly sauté tbsp. flour in it. Stir in 3/8 l asparagus stock and possibly wine, bring to the boil. Simmer for about 5 minutes.
4
Heat clarified butter in a frying pan. Fry the escalopes in it at medium heat for about 2 minutes on each side
5
Chervil wash, pluck. Whip the cream lightly. Add both to the sauce, season to taste. Arrange and garnish everything. Served with: roast potatoes