White asparagus and cordon bleu

Name: White asparagus and cordon bleu
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 kg white asparagus; 4 (approx. 600 g) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 thin slices (approx. 15 g each); 7-10 Tbsp cooked ham; 4 discs Raclette cheese (approx. 30 g each); 2 Eggs (Gr. M); 2-3 TABLESPOONS Flour; 100 g Breadcrumbs; 1 Basic recipe hollandaise sauce; 3-4 Stem(s) Basil; 4 Stem(s) Parsley; 3-4 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 kg white asparagus
4 (approx. 600 g) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 thin slices (approx. 15 g each)
7-10 Tbsp cooked ham
4 discs Raclette cheese (approx. 30 g each)
2 Eggs (Gr. M)
2-3 TABLESPOONS Flour
100 g Breadcrumbs
1 Basic recipe hollandaise sauce
3-4 Stem(s) Basil
4 Stem(s) Parsley
3-4 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Wash and peel the asparagus and cut off the woody ends generously.
2
Dab meat dry, tap very flat and place on a work surface side by side. Season with salt and pepper. Cover with 2 slices of ham. Place 1 slice of cheese on each half of the schnitzel.
3
Fold over the other half of the cossette. If necessary, fix with wooden skewers. Whisk eggs. Turn the schnitzel first in flour, then in egg and finally in breadcrumbs. Put them in a cold place.
4
Prepare the sauce hollandaise according to the basic recipe. Wash the herbs and put some basil leaves aside for garnishing. Cut the rest finely and stir into the sauce. Keep warm.
5
Cook the asparagus in salted water covered with 1 teaspoon sugar for about 15 minutes. Fry the meat in hot oil for about 4 minutes on each side. Drain the asparagus. Arrange everything and garnish. Serve with parsley potatoes.