Baked asparagus with Black Forest ham and cheese sauce for schnitzels

Name: Baked asparagus with Black Forest ham and cheese sauce for schnitzels
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 kg Asparagus; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 6 Pork cutlet (approx. 175 g each); 3 Eggs (size M); 3 TABLESPOONS Flour; 7-10 Tbsp Pepper; 6 TABLESPOONS Breadcrumbs; 200 g Black Forest ham; 150 g Mountain cheese; 2 Egg yolk (size M); 2 TABLESPOONS Butter; 600 g Whipped cream; 7-10 Tbsp Nutmeg; 2-3 TABLESPOONS clarified butter; 6-8 stems Chervil; 7-10 Tbsp Organic lemon wedges; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

3 kg Asparagus
1 TEASPOON Sugar
7-10 Tbsp Salt
6 Pork cutlet (approx. 175 g each)
3 Eggs (size M)
3 TABLESPOONS Flour
7-10 Tbsp Pepper
6 TABLESPOONS Breadcrumbs
200 g Black Forest ham
150 g Mountain cheese
2 Egg yolk (size M)
2 TABLESPOONS Butter
600 g Whipped cream
7-10 Tbsp Nutmeg
2-3 TABLESPOONS clarified butter
6-8 stems Chervil
7-10 Tbsp Organic lemon wedges
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Wash and peel the asparagus and cut off the woody ends. Place the asparagus in the fat pan of the oven. Sprinkle with sugar and 1 1/2 tsp. salt. Pour so much boiling water over the asparagus that the fat pan is just about filled to the brim. Cover the fat pan firmly with aluminium foil. Cook the asparagus in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes.
2
Wash the meat, dab dry and tap flat between two layers of cling film. Cut each escalope into 3 small cutlets. Whisk eggs on a deep plate with a fork. Put flour, 1 teaspoon salt and 1 teaspoon pepper on a second plate and mix. Crumbs on a dr
3
For the sauce, cut the ham into strips. Grate cheese finely. Whisk yolks. Melt butter in a saucepan, add ham, fry gently. Deglaze with cream, bring to the boil, stir in cheese and melt. Season sauce with salt, pepper and nutmeg. Take it off the stove, let it cool down for 1-2 minutes and stir in whisked egg yolks. Keep the sauce hot, but don't boil any more!
4
Heat clarified butter in 2 large pans. Turn the cutlets first in flour, then in egg and finally in breadcrumbs. Put them into the hot clarified butter and remove escalopes from each S
5
Wash the chervil, shake dry and, except for 1-2 stems, pluck leaves from the stems. Take the fat pan out of the oven, carefully lift the asparagus out of the stock and let it drip off a little. Arrange cutlets and asparagus with some sauce on a plate, sprinkle with chervil and garnish. Garnish with lemon if desired. Add the rest of the sauce.