Blitz-Hollandaise with white asparagus and two kinds of filet schnitzel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dab meat dry. Cut the pork fillet into slices about 1 cm thick. Cut the chicken at a slight angle into approx. 1 cm thick slices. Slices of meat lightly flatten. Season with salt and pepper.

2. 2

   Separate two eggs. Chill the yolks. Whisk egg whites and 2 eggs. Turn escalopes one after the other in flour, egg and breadcrumbs.

3. 3

   Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Wash lemon hot, grate dry, cut in half, squeeze juice from one half and cut the remaining half into slices.

4. 4

   Wash and peel the asparagus, cut off the woody ends and place in plenty of boiling salted water. Add sugar, lemon slices and juice, except for 1 tablespoon, and cook for about 12 minutes.

5. 5

   Wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Melt the butter. For the sauce, mix the egg yolks, yoghurt, 1 pinch of salt and 1 tbsp. lemon juice in a tall, narrow beaker with a hand blender until smooth.

6. 6

   Slowly pour the butter, up to about 4 tablespoons, into the egg yolk mixture, continuing to puree until a smooth sauce is obtained.

7. 7

   Drain the potatoes. Add the remaining butter and parsley to the potatoes and flip through. Meanwhile heat clarified butter in a large pan and fry the escalopes in it in portions for about 5 minutes each, turning them until golden brown.

8. 8

   Remove asparagus from the cooking water. Arrange schnitzel, asparagus, potatoes and sauce, garnish with parsley.

Nutrition Facts

KCAL
1070 kcal

CARBS
62 g

FATS
62 g

PROTEINS
64 g