Asparagus with pork schnitzel Viennese style and mashed potatoes

Ingredients for 2 servings:

• 2 pork schnitzels
• 750 g asparagus
• 6 large potatoes
• 50 g butter
• e.g. breadcrumbs
• 50 g flour
• 1 egg(s), beaten
• 50 ml milk
• salt and pepper
• Paprika powder
• Parsley
• nutmeg
• oil
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Super delicious – asparagus and schnitzel go perfectly together

Peel the asparagus and trim a piece from each end. Cook the asparagus in a large pot with salt, a little olive oil, and sugar for about 20 minutes. Serve the asparagus warm with the dish. Peel the potatoes and cook them in a pressure cooker until tender. Then puree them with the milk, parsley, a little butter, paprika, salt, and pepper using a hand blender until you get a firm mash. Wash and pound the pork schnitzel. Coat in flour, beaten egg, and breadcrumbs. Fry in a pan with the melted butter. Ideally, the schnitzel, mashed potatoes, and asparagus should cook at the same time. Plate everything and serve immediately. Tip: I always do it in this order: potatoes, asparagus, schnitzel. It works really well then.