Schnitzel with Leipziger Allerlei

Name: Schnitzel with Leipziger Allerlei
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white asparagus; 375 g Carrots; 7-10 Tbsp Salt; 1 package (300 g) frozen peas; 40 g Butter or margarine; 40 g Flour; 125 g Whipped cream; 1/2 bunch Parsley; 1 potty Chervil; 1 Egg Yolk; 7-10 Tbsp Pepper; 2 TEASPOONS Lemon juice; 1 TEASPOON Grained vegetable broth; 4 (approx. 600 g) Pork escalope; 2-3 TABLESPOONS Oil; 7-10 Tbsp colourful pepper; 7-10 Tbsp Lemon slices

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white asparagus
375 g Carrots
7-10 Tbsp Salt
1 package (300 g) frozen peas
40 g Butter or margarine
40 g Flour
125 g Whipped cream
1/2 bunch Parsley
1 potty Chervil
1 Egg Yolk
7-10 Tbsp Pepper
2 TEASPOONS Lemon juice
1 TEASPOON Grained vegetable broth
4 (approx. 600 g) Pork escalope
2-3 TABLESPOONS Oil
7-10 Tbsp colourful pepper
7-10 Tbsp Lemon slices

Directions

1
Wash and peel the asparagus and carrots. Bring asparagus skin, 3/4 litre water and salt to the boil, cover and simmer for about 5 minutes. Cut asparagus diagonally into 4-5 cm long pieces. Cut carrots in half lengthwise and also diagonally into pieces. Remove the asparagus skin from the water with a skimmer. Add asparagus and carrot pieces and simmer covered for about 10 minutes.
2
After half the cooking time add peas and cook. Pour the vegetables onto a sieve and collect the vegetable water. Heat the fat in a saucepan and sauté the flour in it. Add 3/8 litres of vegetable water and cream while stirring, bring to the boil and simmer for about 5 minutes. Wash parsley and chervil, dab dry and chop except for something to garnish. Mix egg yolk with some hot sauce and stir into the rest of the sauce. Add herbs and season to taste with salt, pepper, lemon juice and stock. Add vegetables to the hot sauce and keep warm. Wash cutlets and dab dry. Heat the oil in a large pan and fry the escalopes for 4-5 minutes, turning them over. Season with salt and colored pepper and arrange with the vegetables on a deep plate.
3
Mix egg yolk with some hot sauce and stir into the rest of the sauce. Add herbs and season to taste with salt, pepper, lemon juice and stock. Add vegetables to the hot sauce and keep warm. Wash cutlets and dab dry. Heat the oil in a large pan and fry the escalopes for 4-5 minutes, turning them over. Season with salt and colored pepper and arrange with the vegetables on a deep plate. Serve garnished with herbs and lemon. Serve with parsley potatoes