John Myers
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Wiener Schnitzel with Asparagus and Rosemary Potatoes
The perfect wiener schnitzel with asparagus and rosemary potatoes recipe with a picture and simple step-by-step instructions.
For the schnitzel
- 2 Veal schnitzel
- 1 Egg
- Flour
- Breadcrumbs
- Salt pepper
- Clarified butter
For the asparagus
- 600 g White asparagus
- Salt, sugar
- 1 Pä Butter and lemon sauce
- Fresh tarragon
For the rosemary potatoes
- 8 Small potatoes
- Coarse sea salt
- Fresh chopped rosemary
- Wash the potatoes thoroughly and cook with the skin on for about 15 minutes. Drain, halve and fry lightly in a little butter with the rosemary. Peel the asparagus and cook in plenty of salted water with a teaspoon of sugar for about 12 minutes
- Knock the meat flat, salt and pepper on both sides, then roll in flour, then in a beaten egg and finally in the breadcrumbs. Fry immediately in plenty of hot clarified butter (approx. 3 minutes on each side)
- Prepare the sauce according to the instructions on the packet, add fresh, chopped tarragon. Arrange everything on the plate and enjoy.
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