Viennese asparagus and cheese rolls

Ingredients for 4 servings:

• 8 slices of veal escalope from the nut or topside, approx. 80 g each
• 16 stalk(s) asparagus, fresh
• 8 slices of young Gouda
• 2 eggs
• 100 Flour
• 100 breadcrumbs
• 3 tsp clarified butter
• vegetable oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Asparagus with schnitzel with a twist

Peel the asparagus and cook in salted water or, more quickly, in steam until al dente. Bring the veal escalopes from the refrigerator to room temperature and gently pound them under cling film until they are about 3 mm thick. Then lightly salt and pepper the tops. Wrap two asparagus stalks in a slice of cheese and place them on top of the meat. Then wrap the escalope around them and secure them with toothpicks. Tip: Trim the ends of the toothpicks to make it easier to turn the rolls in the fat later. Roll the asparagus and cheese escalope rolls in flour, then dip them in the salted egg (beaten with a fork) and coat them in breadcrumbs until well coated. Then fry them in a mixture of clarified butter and plenty of vegetable oil in a deep pan, turning frequently, until golden brown. Side dishes can be served with the dish, but are not necessary, as the dish is quite filling.