Wiener Schnitzel with asparagus ragout

Name: Wiener Schnitzel with asparagus ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g white and green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 60 g Butter or margarine; 80 g Flour; 290 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 2 Eggs; 4 thin escalopes of veal; 50 g Breadcrumbs; 2 Egg Yolk; 4 Stem(s) Basil; 1/2 bunch Chervil; 1 Lemon for garnishing

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g white and green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
60 g Butter or margarine
80 g Flour
290 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
2 Eggs
4 thin escalopes of veal
50 g Breadcrumbs
2 Egg Yolk
4 Stem(s) Basil
1/2 bunch Chervil
1 Lemon for garnishing

Directions

1
Peel the white asparagus. Cut the woody ends off both types of asparagus. Cut the asparagus into pieces about 4 cm long. Season water (at least 1/4 litre) with salt and sugar.
2
Cook the white asparagus for 10-12 minutes. Add green asparagus halfway through cooking. Drain and collect the asparagus water. Melt 30 g fat, dust 30 g flour and sauté while stirring.
3
Gradually add 250 ml asparagus water and 250 ml milk and mix well. Season sauce with salt, pepper, sugar and lemon juice. Whisk eggs and remaining milk. Beat the meat flat, season with salt and pepper.
4
Turn the escalopes first in the remaining flour, then in the whisked egg and finally in the breadcrumbs. Heat 15 g fat in a coated pan. Fry escalopes for 2-3 minutes. Add remaining fat, turn escalopes and fry for another 2-3 minutes.
5
Add asparagus to the sauce and bring to the boil. Mix the egg yolks with some hot sauce and stir evenly into the asparagus ragout. Do not let it boil anymore. Arrange schnitzel with the ragout on a plate.
6
Pluck the herb leaves from the stalks and sprinkle over the top. Garnish with lemon wedges.