White asparagus with yoghurt-Hollandaise sauce with crispy escalope and parsley potatoes

Name: White asparagus with yoghurt-Hollandaise sauce with crispy escalope and parsley potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby potatoes; 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 TABLESPOONS Lemon juice; 4 Pork cutlet (approx. 150 g each); 75 g Cornflakes; 2-3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 1 egg (size M); 2 TABLESPOONS Milk; 5 TABLESPOONS Flour; 3-4 Tbsp Oil; 100 g + 1 tablespoon yoghurt butter; 2 Egg yolk (size M); 3-4 Tbsp dry white wine; 2 TABLESPOONS creamy milk yoghurt; 1/2 bunch Parsley; 7-10 Tbsp Lemon slices; 7-10 Tbsp Cling film; 7-10 Tbsp Freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g baby potatoes
1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 TABLESPOONS Lemon juice
4 Pork cutlet (approx. 150 g each)
75 g Cornflakes
2-3 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
1 egg (size M)
2 TABLESPOONS Milk
5 TABLESPOONS Flour
3-4 Tbsp Oil
100 g + 1 tablespoon yoghurt butter
2 Egg yolk (size M)
3-4 Tbsp dry white wine
2 TABLESPOONS creamy milk yoghurt
1/2 bunch Parsley
7-10 Tbsp Lemon slices
7-10 Tbsp Cling film
7-10 Tbsp Freezer bag

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for 20-25 minutes. Wash and peel asparagus, cut off woody ends. Boil up plenty of water with 1-2 teaspoons of salt, about 1 teaspoon of sugar and 1 teaspoon of lemon juice in a large pot.
2
Cook the asparagus for about 15 minutes. Wash the meat, dab dry and if necessary tap it thinner between 2 layers of foil. Fill cornflakes into a freezer bag and crumble finely. Mix crumbs with breadcrumbs.
3
Season meat with salt and pepper. Beat the egg and milk. First roll the meat in flour, whisked egg and then in cornflake breading. Heat oil in a frying pan in portions, fry escalopes in it in portions on each side for about 3 minutes until crispy brown.
4
Remove the finished cutlets, drain them on kitchen paper and keep them warm. Melt 100 g butter. Beat egg yolks, 1 tbsp. lemon juice and white wine over a hot water bath until frothy. Gradually fold in liquid butter and yoghurt.
5
Season to taste with 1 tablespoon lemon juice, sugar, salt and pepper. Wash parsley and dab dry. Pluck off the leaves and cut finely. Drain potatoes and mix with 1 tbsp. butter and parsley.
6
Arrange schnitzel, potatoes and asparagus on plates. Serve with yoghurt-Hollandaise. Garnish with lemon slices.