Schnitzel in chili-paprika sauce with asparagus

Ingredients for 4 servings:

• 12 pork schnitzels, frozen approx. 400 g
• 1 pkt. Chili-Tomato-Cream
• 400 g potatoes (rösti), frozen
• 1 pack of herb butter
• 200 ml cream
• 1 lemon(s)
• 200 ml hollandaise sauce
• some sugar, brown
• 4 tbsp oil (peanut oil)
• 400 g asparagus, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with lemon hollandaise and herb rösti

Fry the schnitzels, still unthawed, in a non-stick pan with a little peanut oil over medium heat for about 2 minutes on each side. Whip the chili-tomato cream with a little cream and pour over the schnitzels. Simmer over medium heat for about 10 minutes, turning the schnitzels several times. Place the asparagus, still unthawed, in a shallow baking dish and lightly sprinkle with sugar. Whip the hollandaise sauce with the juice of one lemon and spread it over the asparagus. Bake the whole thing in a preheated oven at 180°C for about 30 minutes. Place the rösti, also still unthawed, in a non-stick pan with a little peanut oil and the herb butter. Gently fry the rösti over medium heat for about 5 minutes on each side.