Pork cutlet au gratin with asparagus

Name: Pork cutlet au gratin with asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Sugar; 1 egg (size M); 4 thin pork cutlets (à approx. 100 g); 7-10 Tbsp Pepper; 40 g Flour; 75 g Breadcrumbs; 5 TABLESPOONS Oil; 1 (250 g) Pouch of Hollandaise sauce (ready to serve); 7-10 Tbsp Chervil and tomato roses

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Sugar
1 egg (size M)
4 thin pork cutlets (à approx. 100 g)
7-10 Tbsp Pepper
40 g Flour
75 g Breadcrumbs
5 TABLESPOONS Oil
1 (250 g) Pouch of Hollandaise sauce (ready to serve)
7-10 Tbsp Chervil and tomato roses

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus spears in half. Bring 3/4 litre salted water with lemon juice and sugar to the boil. Cook the asparagus for about 12 minutes at medium heat. Take out the asparagus and drain. In the meantime whisk the egg.
2
Season cutlets with salt and pepper. Turn meat first in flour, then in egg and breadcrumbs. Heat oil in a large pan. Fry the schnitzel for 6-8 minutes. Turn from time to time. Put the sauce in a small pot. Heat up over medium heat while stirring. Put the schnitzel on a baking tray. Put asparagus on the escalopes. Spread the sauce over them and bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 6 minutes. Arrange cutlets on plates.
3
Put the sauce in a small pot. Heat up over medium heat while stirring. Put the schnitzel on a baking tray. Put asparagus on the escalopes. Spread the sauce over them and bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 6 minutes. Arrange cutlets on plates. Serve garnished with a tomato rose and chervil. Serve with parsley potatoes