Schnitzel with asparagus with orange-hollandaise sauce
very easy
40 mins
40 mins
Ingredients
- 1 kg white asparagus
- 750 g green asparagus
- 50 g Peanut kernels
- 100 g Panko (Japanese bread flakes)
- 4 Pork cutlet (approx. 140 g each)
- 2 Eggs (size M)
- 50 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Sugar
- 1 TABLESPOON + 125 g butter
- 1 Organic Orange
- 75 ml Milk
- 1 (à 30 g) Hollandaise sauce bag
- 100 g clarified butter
- 1 Beet Cress
- 7-10 Tbsp Cling film
Directions
- 1
Wash the green asparagus and cut off the woody ends. Peel the white asparagus and also cut off the woody ends. Chop the peanuts finely. Mix Panko and peanuts on a flat plate.
- 2
Dab meat dry and cut in half. Tap small cutlets flat between foils. Whisk eggs. Season flour with salt and pepper. Turn escalopes first in flour, then in egg and finally in the panko-nut-mixture, keep cold.
- 3
Put the white asparagus in plenty of boiling salted water. Add sugar and 1 tablespoon butter and cook for about 15 minutes. Add green asparagus about 7 minutes before the end of cooking time.
- 4
Wash orange hot and rub dry. Peel half of the peel in zests. Put the zests in cold water. Finely grate the other half of the peel. Halve the orange and squeeze the juice. Pour 50 ml orange juice and milk into a pot.
- 5
Stir in sauce powder and bring to the boil while stirring. Cut 125 g butter into cubes and stir in. As soon as the butter has melted, remove sauce from the stove. Stir in grated orange peel.
- 6
Heat clarified butter in a large frying pan and fry escalopes in it in portions for about 5 minutes, turning them until golden brown. Remove asparagus from the cooking water. Dab orange zests dry. Cut the cress from the bed.
- 7
Arrange schnitzel, asparagus and sauce, sprinkle with cress and orange zest.
Nutrition Facts
860 kcal
38 g
54 g
55 g
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