Schnitzel au gratin with asparagus

Name: Schnitzel au gratin with asparagus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp salt, sugar, pepper; 1-2 TABLESPOONS lemon juice, 1 egg; 4 (à 100 g) Pork escalope; 2 heaped Tbsp Flour; 4-5 Tbsp breadcrumbs, 2-3 tablespoons of oil; 1 B; 2 TABLESPOONS rubbed. Cheese (e.g. Comté)

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp salt, sugar, pepper
1-2 TABLESPOONS lemon juice, 1 egg
4 (à 100 g) Pork escalope
2 heaped Tbsp Flour
4-5 Tbsp breadcrumbs, 2-3 tablespoons of oil
1 B
2 TABLESPOONS rubbed. Cheese (e.g. Comté)

Directions

1
Wash and peel the asparagus and cut off the woody ends. Halve the asparagus. Boil 3/4 l water with a little salt, some sugar and lemon. Cook the asparagus for 15-20 minutes. Drain
2
Whisk the egg. Dab schnitzel dry and season with salt and pepper. Turn meat first in flour, then in egg, last in breadcrumbs. Heat oil in a pan. Fry the schnitzel for about 4 minutes on each side.
3
Put the cutlets into a flat greased casserole dish. Place asparagus on top of the escalopes. Pour sauce hollandaise and cheese over them. Bake the escalopes in a hot oven (electric cooker: 225 °C / fan oven: 200 °C / gas: level 4) for 6-8 minutes and arrange. Serve with parsley potatoes or croquettes