Schnitzel in cheese crust

Name: Schnitzel in cheese crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g young carrots; 500 g green asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 4 (150 g each) Pork escalope; 4-6 Tbsp Breadcrumbs; 4 TABLESPOONS g; 7-10 Tbsp white pepper; 7-10 Tbsp Flour; 1 Egg; 3-4 Tbsp Oil; 1 potty Basil; 150-200 g Whipped cream; 2-3 TABLESPOONS Sauce thickener; 7-10 Tbsp some lemon juice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g young carrots
500 g green asparagus
7-10 Tbsp Salt
1 pinch Sugar
4 (150 g each) Pork escalope
4-6 Tbsp Breadcrumbs
4 TABLESPOONS g
7-10 Tbsp white pepper
7-10 Tbsp Flour
1 Egg
3-4 Tbsp Oil
1 potty Basil
150-200 g Whipped cream
2-3 TABLESPOONS Sauce thickener
7-10 Tbsp some lemon juice

Directions

1
Peel, wash and thinly slice the carrots. Wash asparagus, cut ends off. Cut the asparagus into small pieces. Cook vegetables in 3/8-1/2 l boiling salted water with sugar for about 10 minutes
2
Flatten the schnitzel a little. Mix breadcrumbs, cheese and some pepper. Turn the schnitzel first in flour, then in beaten egg and finally in breadcrumbs. Fry in hot oil at medium heat for about 5 minutes on each side
3
Wash the basil, chop finely. Drain the vegetables, collect the stock. Boil down with the cream over high heat for 5-8 minutes. Bind if necessary. Season to taste with salt, pepper and lemon juice. Add basil and vegetables. Serve everything. New potatoes taste good with it