Blitzhollandaise with asparagus and two types of schnitzel

Name: Blitzhollandaise with asparagus and two types of schnitzel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Pork; 400 g Chicken filet; 7-10 Tbsp salt, pepper; 4 fresh eggs (Gr. M); 6-8 TABLESPOONS Flour; 150 g Breadcrumbs; 2 kg white asparagus; 1 Organic Lemon; 7-10 Tbsp Sugar; 150 g Butter; 1 TABLESPOON Cream yoghurt; 6-8 TABLESPOONS clarified butter

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

No water bath, no long whipping - the turbo version of the classic butter sauce is stirred with a hand blender

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Pork
400 g Chicken filet
7-10 Tbsp salt, pepper
4 fresh eggs (Gr. M)
6-8 TABLESPOONS Flour
150 g Breadcrumbs
2 kg white asparagus
1 Organic Lemon
7-10 Tbsp Sugar
150 g Butter
1 TABLESPOON Cream yoghurt
6-8 TABLESPOONS clarified butter

Directions

1
For the escalopes, wash all the meat, dab dry, cut into thin slices and tap flatter. Season with salt and pepper. Separate 2 eggs. Chill the egg yolks for the sauce. Whisk 2 egg whites and 2 eggs. Turn escalopes one after the other in flour, egg and breadcrumbs.
2
For the asparagus, wash and peel the asparagus and cut off the woody ends. Wash lemon hot, grate dry and cut in half. Squeeze one half, cut the other half into slices. Boil up plenty of salted water with a little sugar, lemon slices and juice, up to 1 tbsp. Cook the asparagus for 12-15 minutes, depending on the thickness of the stalks.
3
Melt butter for the sauce. Mix 2 egg yolks, yoghurt, 1 pinch of salt and 1 tbsp. lemon juice in a tall, narrow cup with a hand blender until smooth. Slowly add the butter and continue to puree until you have a smooth sauce.
4
In the meantime heat clarified butter in a large pan. Fry escalopes in it in portions on each side for 2-3 minutes until golden brown. Drain the asparagus. Arrange everything. Parsley potatoes taste good with it.