Chicken filet in egg-parmesan wrap with asparagus and orange-cress sauce
very easy
40 mins
40 mins
Ingredients
- 125 g Butter
- 2 fresh egg yolks (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp grated peel of 1/2 organic orange
- 2 TABLESPOONS Orange juice
- 7-10 Tbsp Pepper
- 4 Chicken filets
- 2 Eggs (size M)
- 100 g grated parmesan cheese
- 50 g Breadcrumbs
- 500 g white asparagus
- 500 g green asparagus
- 3 TABLESPOONS clarified butter
- 1 Beet Cress
Directions
- 1
Melt butter for the hollandaise. Puree the egg yolks, salt, sugar, orange peel and orange juice in a tall mixing bowl with a hand blender until smooth. Whilst constantly mixing, slowly stir in the butter in a thin stream and add. Season with salt and pepper
- 2
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, cut off the woody ends. Cook white asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Add green asparagus after 5-8 minutes of cooking time
- 3
Wash the meat. Halve each fillet once crosswise. Cut these pieces in half again horizontally to make the thin, small cutlet. If necessary, tap the meat flatter with a saucepan. Whisk the eggs in a deep plate with salt and pepper. Mix parmesan and breadcrumbs in another plate
- 4
Turn the meat first in egg, then in the Parmesan mixture. Heat clarified butter in a large pan. Fry escalopes in portions on each side for 2-3 minutes. Drain on kitchen paper and keep warm
- 5
Carefully heat the hollandaise in a small pot (do not boil!). Cut cress from the bed. Finely chop everything except something to garnish and stir into the hollandaise. Drain the asparagus and rinse with cold water. Arrange with schnitzel and sauce, sprinkle with cress set aside
Nutrition Facts
680 kcal
14 g
56 g
53 g
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