John Myers
Ingredients for 4 servings:
- 5 turkey schnitzels
- 500 g asparagus, green
- 4 tomatoes
- 1 garlic clove(s)
- some salt and pepper
- 5 slices of bacon or Serrano or Parma ham
- some Parmesan cheese to grate over the top
- 1 pack of mozzarella
- some rapeseed oil
- some olive oil
- 4 egg yolks
- 100 g butter, melted, lukewarm
- 80 ml cream
- 1 tbsp lemon juice
- some white wine, perhaps
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
easy and fast
Preheat the oven to 180°C (top/bottom heat). Season the turkey schnitzels to taste and fry briefly in a little oil. In the meantime, peel the garlic and trim the tough ends of the asparagus, then cut them into pieces about 3 cm long. Place the schnitzels in a baking dish, add a little olive oil to the pan, add the asparagus and garlic, fry briefly, add the ham and diced tomatoes, and add them to the pan. The asparagus should still have some bite. Then add everything to the dish with the schnitzels. For the sauce, beat the egg yolks with cream, salt, and pepper in a bowl until frothy, then beat in a bain-marie (not too hot) until thick and creamy. Then beat in the butter and season with white wine and lemon, if desired. Pour over the asparagus and grate over some Parmesan cheese. Finally, top with the thinly sliced mozzarella and place in the oven for about 25 minutes.
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