Schnitzel in parmesan crust

Name: Schnitzel in parmesan crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Carrots; 500 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 4 Pork cutlet (approx. 150 g each); 1 Egg; 6 TABLESPOONS Breadcrumbs; 6 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 1 Pot of basil; 30 g Butter or margarine; 1 heaped tbsp. flour; 250 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Carrots
500 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
4 Pork cutlet (approx. 150 g each)
1 Egg
6 TABLESPOONS Breadcrumbs
6 TABLESPOONS grated parmesan cheese
7-10 Tbsp Pepper
3-4 Tbsp Oil
1 Pot of basil
30 g Butter or margarine
1 heaped tbsp. flour
250 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and basil

Directions

1
Peel, wash and cut the carrots into small pieces. Wash asparagus, peel lower half, cut woody ends off briefly. Cut asparagus into bite-sized pieces. Bring 1/4 litre water to the boil.
2
Season with salt and sugar. Cook the vegetables for about 10 minutes. In the meantime, wash the schnitzel and tap them flatter. Turn in whisked egg, breadcrumbs and Parmesan cheese one after the other. Season with salt and pepper.
3
Heat the oil in a frying pan and fry the escalopes over medium heat for 12-14 minutes, turning them gently. In the meantime, wash and chop the basil. Drain the vegetables and keep the stock. Melt the fat.
4
Sweat flour in it. Add cream and vegetable stock while stirring constantly, bring to the boil. Add basil and vegetables. Season to taste with salt, pepper and lemon juice. Serve the schnitzel and vegetables garnished with lemon and fresh basil leaves.