John Myers
Contents
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Ingredients
- 2 Veal schnitzel
- 1 Egg
- 3 tbsp Breadcrumbs
- 2 tbsp Flour
- 0,5 L Clarified butter
Hollandaise:
- 250 ml White wine
- 150 g Liquid butter
- Salt and pepper
- Worcestershire sauce
- 1 sheet Laurel
- 5 Peppercorns
- 3 Allspice grains
- 1 kg Fresh asparagus
- 4 Egg yolk
Instructions
Cutlet:
- Beat the schnitzel thinly, season it, turn in the flour, egg and breadcrumbs and fry briefly in hot oil.
Hollandaise:
- Reduce the white wine with bay leaves, allspice and peppercorns by half.
- Then whip the egg yolks then add the reduced wine and whip over steam. When everything has become thick, stir in the melted butter slowly.
- Season to taste with salt, pepper, Worcester sauce and possibly a little lemon and a pinch of sugar.
Asparagus:
- Clean the asparagus and cook in salted water with a pinch of sugar.
Nutrition
Serving: 100gCalories: 310kcalCarbohydrates: 5.6gProtein: 1.7gFat: 30.8g
