John Myers
Asparagus with Schnitzel
The perfect asparagus with schnitzel recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- Salt
- 3 tablespoon Olive oil
- 4 Pork schnitzel
- Pepper
- 150 g Cream yogurt
- 0,25 teaspoon Red chilli flakes
- Preheat the oven to 230 ° C O / U heat.
- Scrub the potatoes, cut in half and cut into wedges. Mix with olive oil and salt, place on a baking sheet and bake in the preheated oven at 230 ° C on the middle rack for 30 minutes.
- Peel the asparagus, cut in half if necessary and cook with a little salt and sugar for 15 minutes.
- Salt the schnitzel and fry on both sides in a large pan with olive oil. Turn the meat over and season with pepper.
- Remove the pre-cooked asparagus from the stock and add to the schnitzel in the pan, fry for about 5 minutes over medium heat. Turn the asparagus and season with salt if necessary.
- Mix the yogurt with the chilli flakes and serve as a dip with schnitzel, asparagus and potato wedges.
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