White & green asparagus in orange sauce with chicken fillet in Manchego shell

Name: White & green asparagus in orange sauce with chicken fillet in Manchego shell
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 180 g Butter; 3 fresh egg yolk + 2 eggs (size M); 7-10 Tbsp sugar, salt, pepper, cayenne pepper; 7-10 Tbsp grated peel from 1⁄2 organic orange; 3 TABLESPOONS Orange juice; 3 (approx. 450 g) Chicken filets; 80 g Manchego cheese (piece); 4 TABLESPOONS Breadcrumbs; 1 kg white asparagus; 1 kg green asparagus; 2-3 TABLESPOONS clarified butter; 1 Boxes Cress

AUTHOR
Janie Gentry

DIFFICULTY
not easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

180 g Butter
3 fresh egg yolk + 2 eggs (size M)
7-10 Tbsp sugar, salt, pepper, cayenne pepper
7-10 Tbsp grated peel from 1⁄2 organic orange
3 TABLESPOONS Orange juice
3 (approx. 450 g) Chicken filets
80 g Manchego cheese (piece)
4 TABLESPOONS Breadcrumbs
1 kg white asparagus
1 kg green asparagus
2-3 TABLESPOONS clarified butter
1 Boxes Cress

Directions

1
For the orange sauce melt butter. Blend the egg yolks, 1 pinch of sugar, 1⁄4 TL salt, orange peel and orange juice in a high mixing bowl with a hand blender until smooth. Slowly stir in the liquid butter while constantly mixing.
2
Season orange sauce with salt, pepper, cayenne pepper and sugar.
3
Wash the meat and dab dry. Halve each fillet once crosswise. Cut these pieces in half again horizontally to make thin, small cutlets. If necessary, knock the cutlets a little flatter.
4
Whisk 2 eggs in a deep plate with salt and pepper. Grate the manchego finely and mix with breadcrumbs in another plate.
5
Wash the asparagus and cut off the woody ends. Peel the white asparagus and cook in plenty of boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Cook the green asparagus for 6-8 minutes.
6
Turn the escalopes first in the egg and then in the cheese mixture. Heat clarified butter in a large pan. Fry escalopes in it in portions on each side for 2-3 minutes, drain on kitchen paper.
7
Carefully heat up the orange sauce - but do not boil it! Lift out the asparagus and let it drip off. Serve with orange sauce and escalopes. Cut cress from the bed and sprinkle over it. Serve with roast potatoes.