John Myers
Ingredients for 4 servings:
- 4 veal escalopes
- 8 stalk(s) asparagus
- 200g mozzarella
- some basil leaves
- Salt
- pepper
- Clarified butter
- some white wine
- some beef broth
- some crème fraîche
- 1 tbsp cream, whipped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the asparagus in boiling water until al dente, then rinse with cold water. Season the schnitzel with salt and pepper. Brown the schnitzel on both sides in heated clarified butter, then place it on a baking sheet. Place two asparagus spears on each schnitzel. Top with chopped basil and sliced mozzarella. Bake in a preheated oven at 180°C for about 10-15 minutes. For the sauce, deglaze the pan with a little white wine. Add the beef stock and crème fraîche, reduce until creamy, and season to taste. Before serving, finish the sauce by stirring in 1 tablespoon of whipped cream. Plate the gratinated veal schnitzel with the sauce. I serve it with fried potatoes.
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