Crispy schnitzel with asparagus and potato gratin

Ingredients for 2 servings:

• 2 schnitzels, pork or poultry
• 1 egg(s)
• 20 g breadcrumbs
• 20 g Parmesan, grated
• 20 g ground almonds or hazelnuts
• n. B. Flour, for breading
• 300 g white asparagus
• 1 tbsp butter
• 400 g potatoes
• 25 g butter
• 1 clove(s) garlic
• 1 tbsp flour
• 1 cup of cream
• e.g. milk
• 100 g grated mountain cheese or Emmental cheese
• 150 ml Hollandaise sauce, homemade if desired
• e.g. salt and pepper
• nutmeg
• Sugar
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

A delicious spring dish

Peel the asparagus, trim off the woody base, and place the asparagus on a piece of aluminum foil. Add 1 tablespoon of butter, season with salt, pepper, and sugar, and seal tightly. Butter a baking dish. Peel the potatoes, finely slice them, arrange them in the baking dish, and season with salt. Preheat the oven to 160°C fan-assisted oven or 180°C conventional oven. Heat 25g of butter and press in the garlic clove. Sift the flour over the asparagus and sauté. Slowly add the cream and milk, stirring constantly to avoid lumps. Bring to a boil briefly, then stir half of the cheese into the sauce while it is still simmering. Season with salt, pepper, and nutmeg. Pour the sauce over the potatoes and sprinkle with the remaining cheese. Place the gratin and asparagus parcel in the preheated oven and cook for 45-50 minutes. Cover the gratin for the first 25 minutes. For larger quantities, allow more time or pack the asparagus into several parcels. Meanwhile, wash the schnitzels, pat dry, and season with salt, pepper, and paprika. Coat the schnitzels in flour and then dip them in egg. Make a coating of equal parts breadcrumbs, Parmesan cheese, and almonds or other nuts. Coat the schnitzels in it. Then fry them in butter or oil until golden brown on both sides. Serve the schnitzels with asparagus, gratin, and hollandaise sauce.